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Thai Green Curry with Seafood





Looks and sounds amazing, doesn't it?  This is one of my absolutely favorite meals!  Over the years we have tried many different types of curry and this recipe uses the best ingredients of each one.  You can use whatever seafood you would like.  I use halibut a lot in the summer, but today I was in the mood for a shellfish version. After all of the meat based meals we have had recently this meal was the perfect alternative.    It is still warm and hearty but has completely different flavor profile.

The veggies and spices ready to go - or as Daryl likes to say "mies en place"!


Ingredients:
  • 2 tablespoons 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 oz crimini mushrooms
  • 1 T. Curry Powder
  • 6 tablespoons Thai green curry paste(we use Maesri green curry paste that we get from a local asian market)
  • 1/4 cups water
  • 1 cup chicken broth
  • 1 13- to 14-ounce can unsweetened coconut milk
  • 2 small fresh red Thai chiles or 1 red jalapeño chile
  • 2 kaffir lime leaves or zest of 1 lime and some lime juice to taste
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
  • 4 baby 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


Saute the sliced mushrooms in curry powder in a small skillet until browned and carmelized - don't clean the pan because you are going to saute the scallops after the bok choy is done.  

 Rub the bok choy with oil and sprinkle with salt and pepper, put under the broiler until just charred turning once - set aside.




Now using the same pan the mushrooms were sauted in heat 1 Tbsp of peanut oil until shimmering then add the scallops - you want to cook hot and fast until nicely browned on 1 side.  Remove and set aside.  








We're not done with this pan yet...while still hot add the bok choy, green onions, garlic and cilantro.  You really just want to take advantage of the beautiful brown goodies left over from cooking the scallops - we don't like washing flavor down the drain. 


Scrub the mussels and debeard. Prepare the shrimp, I like to pull off the tails, and cook the rice according the package directions.

Put the curry paste and peanut oil in a large dutch oven to bloom the flavors of the curry.  Then put in the chicken broth, carrots and thai chili peppers, cook until the carrots are softened.  Add coconut milk stir and bring to a simmer.   Add the mushrooms and the bok choy mix to the broth and let it combine 3-5 minutes.  Next, add the mussels until opened, if any don't open throw them away.  After they are opened, add the shrimp and cook another 2 -3 minutes. Finally, add the scallops, lime zest and basil to the pot.  Gently stir and let the flavors meld a minute or so.

Put some rice in a bowl and scoop the curry over and ENJOY! Seriously.




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