Worth a trip

Thai Green Curry with Seafood

Name: Thai Green Curry with Seafood
Cuisine: thai
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
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, 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.
2.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions