Red Curry rockefeller 

Serves 2 - A dozen oysters

• Ingredients: 
• 2 tablespoons unsalted butter 
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon tomato paste 
• 1 tablespoon red curry paste
• 2 teaspoons kosher salt
• 1 teaspoon turmeric 
• 1 teaspoon freshly cracked black pepper
• 1 cup coconut milk
• ¼ cup chicken stock
• ½ cup grated mozzarella cheese 
• Zest of 1 lime, reserving the rest to serve as garnish
• 1 cup panko breadcrumbs
• 1 tablespoon cilantro, finely chopped 

Preheat the broiler in your oven and ready a baking sheet. 

Melt your butter in a saucepan over medium-high heat and saute your shallots and garlic until fragrant- around 4-minutes.   With a wooden spoon, incorporate both the tomato and curry paste into the mixture and season with sat, turmeric, and pepper; lower the heat under your pan to medium.  Pour coconut milk and stock over the mixture and simmer for five to ten minutes, or until reduced by half in volume.  Whisk in the mozzarella cheese until entirely melted and remove from heat. In a small bowl, handmix your lime zest, breadcrumbs and cilantro and set aside. 

Shuck the oysters and arrange on the tray so they don’t risk toppling over while cooking.  Fill each oyster’s cup with the red curry sauce, and pack with breadcrumb topping.  Bake for 5-7 minutes (or until the oyster’s tops have turned a golden brown), remove from oven and allow to cool for five minutes before serving alongside limes.