Skip to main content

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.




Comments

Post a Comment

Popular posts from this blog

Coffee Rubbed Filet Mignon with Ancho Mushroom Sauce, Roasted Fingerling Potatoes and Brussel Sprouts

It really was as good, or even better then it looks! Tonight's meal is all Daryl!  He asked me what I wanted and my response was something like, "Meat sounds good, clean, not a lot of cheese, cream etc..." and what he came up with was  Coffee Rubbed Filet Mignon with Ancho Mushroom Sauce, Roasted Fingerling Potatoes and Brussel Sprouts.   Did I marry a good man or what?!  I also thought another Cesar Salad sounded good so, you guessed it - we're having one!   We are huge fans of Bobby Flay and we chose his recipes a lot.  I have said before that his recipes can be pretty time consuming, but there are days when that can be fun, and this was one of those days.  Daryl enjoys the steps that he has in his recipes, it makes it interesting for him, and a it is a challenge.  I am grateful to Bobby because of him I get to eat awesome food! SMOKED RED PEPPER SAUCE Yields: 2 ½ cups 4 roasted red bell peppers, chopped ½ small red onion, coarsely ...
1 comment
Read more

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

Simply delicious! These were pan seared on the stove.  This is a perfect light summer meal!  I have made it using the grill and the stove top and they were both fabulous!  I am not a huge fan of the Orange-Ginger Sauce but I included it here just in case you were interested in trying it.  There is nothing off putting about it, I just don't care for the orange flavor with the fish.  For a side dish I simply have either roasted asparagus or a corn salad.  (See separate post)  Also, the fish monger at Coastal Seafood informed me that yellowtail is synonymous with Hamachi (the one on the right).  I enjoyed the salmon and the tuna more so the second time I made this I only used those two, again your preference.(Another Bobbly Flay fav) Ingredients 1 pound skinless salmon fillet, sliced into 1-inch think strips 1 pound skinless tuna loin, sliced into 1-inch thick strips 1 pound yellowtail fillet, sliced tino 1-inch-thick strips Canola oil...
Post a Comment
Read more

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Fresh ingredients = simple deliciousness!  (is that a word? It must be spell check didn't tell me otherwise!) It's August in Minnesota which means the Farmer's Markets are filled with delicious and home grown produce!  It is my favorite time of year to eat!  Although I enjoy fresh corn on the cob I don't necessarily enjoy eating it off the cob so I am always looking for ways to make it with the kernels removed. Once I discovered this recipe I quit looking!  It has everything in it from the Farmer's Market.  If summer had a taste, this would be it! (Thanks to Bobbly Flay for this one ) It is a great accompaniment to any meal. We have had it with fish and steak.  I have a also had the leftovers for lunch the following day! Ingredients: 1/4 cup rice wine vinegar 1/4 cup chopped fresh basil leaves 1 teaspoon sugar Salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 8 ears corn, grilled in the husk, kernels removed 1 sweet onion ...
Post a Comment
Read more