Thai Green Curry With Seafood
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Peanut Oil (unrefined)3 tbsps
Cilantro (minced fresh, divided)1.25 cups
Water230 g
Bay Scallops450 g
Green2 tbsps
Basil (minced fresh)2 cups
Rice (about steamed)Directions:
1
Heat oil in large saucepan over medium heat
2
Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes
3
Add curry paste; cook until fragrant, about 1 minute
4
Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce
5
Bring to simmer
6
Add carrot; cover and cook until carrot is just tender, about 5 minutes
7
Layer bok choy, shrimp, scallops, and mussels in pan
8
Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes
9
Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil
10
Divide rice among 4 shallow bowls
11
Ladle curry over rice and serve
12
Heat oil in large saucepan over medium heat
13
Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes
14
Add curry paste; cook until fragrant, about 1 minute
15
Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce
16
Bring to simmer
17
Add carrot; cover and cook until carrot is just tender, about 5 minutes
18
Layer bok choy, shrimp, scallops, and mussels in pan
19
Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes
20
Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil
21
Divide rice among 4 shallow bowls
22
Ladle curry over rice and serve