5green onions, finely chopped, dark green parts separated from white and pale green parts
3tablespoonsminced fresh cilantro, divided
3garlic cloves, minced
6tablespoonsThai green curry paste
113- to 14-ounce can unsweetened coconut milk
2small fresh red Thai chiles or 1 red jalapeño chile
2kaffir lime leaves
1tablespoonfish sauce (such as nam pla or nuoc nam)
1large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4cupsthinly sliced bok choy
8ouncesuncooked medium shrimp, peeled, deveined
1poundgreen or black mussels, scrubbed, debearded
2tablespoonsminced fresh basil
2cups(about) steamed rice
Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, then mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve
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Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.