Thai Green Curry with Seafood
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/4 cups water
- 2 tablespoons minced fresh basil
- 6 tablespoons thai green curry paste
- 8 ounces uncooked medium shrimp, peeled, deveined
- 3 garlic cloves, minced
- 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
- 1 13-to 14-ounce can unsweetened coconut milk
- 2 small fresh red thai chiles or 1 red jalapeã±o 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 bay scallops
- 1 pound green or black mussels, scrubbed, debearded
- 2 cups (about) steamed rice
- Carbohydrate 43 g(14%)
- Cholesterol 87 mg(29%)
- Fat 13 g(20%)
- Fiber 7 g(27%)
- Protein 22 g(45%)
- Saturated Fat 5 g(23%)
- Sodium 1300 mg(54%)
- Calories 366
Preparation 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. Divide rice among 4 shallow bowls. Ladle curry over rice and serve. Ingredient tips: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.
Preparation 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. Divide rice among 4 shallow bowls. Ladle curry over rice and serve. Ingredient tips: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.
