Gather and prepare all the ingredients.
Place the oil in the pan and place over a medium flame.
Add in the shallots and cook until softened.
Add in the rest of the veg and cook for a couple of minutes.
Add in the red thai curry paste.
Mix through and cook out for a couple of minutes.
Add in the coconut milk and mix through.
Add the snails.
Cook until the snails are over 75°c.
Add to the plate building the snails and veg in the middle of the plate with the sauce around the outside.
Garnish with the toasted coconut and serve with the bread.
Snails with Stir Fried Vegetables in Red Thai Curry Broth
Snails with Stir Fried Vegetables in Red Thai Curry Broth showcases the use of Helix Aspersa snail meat in a creamy coconut based Thai red curry.
This curry would work equally well using any number of proteins such as chicken, beef, pork, duck, shrimp or tofu for a vegetarian version.
Both red and green Thai curries have become popular in the UK over the last few year, reinforcing the notion that we Brits love spicy food.
Once again we have used the Helix Aspersa Muller, the smaller variety of snail. Well known for its quality of meat the Helix Aspersa is by far the most commonly consumed snail being.
Your suppliers will be able to easily supply all of these ingredients for you.
Allergen warning: both mussels and their land based cousins snails (esgargot) are molluscs. Therefore, you do need to be aware that the mollusc allergen is relevant to both when tracking allergens in recipes.
Due to the influence of French, Italian and Spanish cuisine across the globe, farmers cannot keep up with the demand, with China being one of the worlds biggest consumers.
L’Escargotiere (Bowland) Ltd supply the snails used in our recipes, farming snails near Clitheroe, Lancashire. Consequently, as a UK based farmer L’Escargotiere (Bowland) Ltd can deliver anywhere in the country.
Take a look at these other recipes, if you’re looking for other interesting ways to use snails, rather than just the classic “with garlic butter”: