Thai Green Curry with Seafood
|2 tablespoonsunrefined peanut oil|
|5 green onions; finely chopped, dark green parts separated from white and pale|
|3 tablespoonsfresh cilantro; divided, minced|
|3 clovesgarlic; minced|
|6 tablespoonsThai green curry paste|
|1 1/4 cupsWater|
|1 13-oz canunsweetened coconut milk; (up to14-ounce can)|
|2 smallfresh red Thai chiles or 1 red jalapeno chile|
|2 kaffir lime leaves|
|1 tablespoonfish sauce; (such as nam pla or nuoc nam)|
|1 largecarrot; peeled, thinly sliced on diagonal (about 1 cup)|
|4 cupsbok choy; thinly sliced|
|8 ozuncooked medium shrimp; peeled, deveined|
|8 ozbay scallops|
|1 poundgreen or black mussels; scrubbed, debearded|
|2 tablespoonsCilantro; minced|
|2 cupssteamed rice; (about)|
Thai Green Curry with Seafood Preparation
Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; saute 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, and 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.
Unrefined peanut oil can be found at natural foods stores and Asian markets. Thai green curry paste, coconut milk, and fish sauce are sold at many supermarkets and at Asian markets. Look for fresh or frozen kaffir lime leaves at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
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