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May 22
Thai Green Curry with Seafood 4 servings Ingredients 2 tablespoons unrefined peanut oil 5 green onions, finely chopped, dark green parts separated from white and pale green parts 3 tablespoons minced fresh cilantro, divided 3 garlic cloves, minced 6 tablespoons Thai green curry paste 1 1/4 cups water 1 13- to 14-ounce can unsweetened coconut milk 2 small fresh red Thai chiles or 1 red jalapeño chile 2 kaffir lime leaves 1 tablespoon fish sauce (such as nam pla or nuoc nam) 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup) 4 cups thinly sliced bok choy 8 ounces uncooked medium shrimp, peeled, deveined 8 ounces bay scallops 1 pound green or black mussels, scrubbed, debearded 2 tablespoons minced fresh basil 2 cups (about) steamed rice Preparation 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

Thai Green Curry with Seafood

4 servings

Ingredients

  • 2 tablespoons unrefined peanut oil
  • 5 green onions, finely chopped, dark green parts separated from white and pale green parts
  • 3 tablespoons minced fresh cilantro, divided
  • 3 garlic cloves, minced
  • 6 tablespoons Thai green curry paste
  • 1 1/4 cups water
  • 1 13- to 14-ounce can unsweetened coconut milk
  • 2 small fresh red Thai chiles or 1 red jalapeño chile
  • 2 kaffir lime leaves
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
  • 4 cups thinly sliced bok choy
  • 8 ounces uncooked medium shrimp, peeled, deveined
  • 8 ounces bay scallops
  • 1 pound green or black mussels, scrubbed, debearded
  • 2 tablespoons minced fresh basil
  • 2 cups (about) steamed rice


Preparation

  • 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




Posted 12 months ago

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