I haven't done it but I've heard of it. Apparently it makes lean meat more juicy. Stops it drying out. But, here's a good yellow curry you can try.
YELLOW SEAFOOD CURRY
• 1 tablespoon vegetable oil
• 5 eschallots, thinly sliced
• 1 X Thinly sliced carrot
• 2 tablespoons yellow curry paste
• 1 X large garlic clove
• 1 X 2cm block of fresh ginger
• 1 X Tbsp of chopped fresh lime leaves
• 2 X small red chillies
• 1 400 ml can of coconut cream
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• 1 Lemon juiced
• 300g thick white boneless fish cut into 3cm cubes (I use Barramundi but any good fish will do)
• 16 medium green prawns, peeled, deveined
• 12 mussels, cleaned
• 1/2 cup coriander leaves, roughly chopped
• Steamed jasmine rice, to serve
• Lime wedges, to serve
(Crush the chillies, garlic, ginger, lime leaves and lemon juice separately with a little oil)
• Heat oil in a large saucepan over medium-high heat. Add eschallots, chopped up garlic, ginger, carrot and chillies and lime leaves. Cook, stirring, for 3 to 4 minutes or until soft. Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut cream, fish sauce, brown sugar and lime and lemon juices. Bring to the boil.
• Step 2
Reduce heat to medium. Add fish, prawns and mussels. Simmer, uncovered, for 4 minutes.
Spoon rice into bowls. Ladle over curry. Top with coriander. Serve with lime wedges.