Thai Green Curry with Seafood

Name: Thai Green Curry with Seafood
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 227 grams bay scallops; 946 milliliters thinly sliced bok choy; 237 milliliters large carrot, peeled, thinly sliced on diagonal (about; 473 milliliters (about) steamed rice; 1 Tbsp fish sauce (such as nam pla or nuoc nam); 2 Tbsps minced fresh basil; 3 Tbsps minced fresh cilantro, divided; 3 garlic cloves, minced; 5 green onions, finely chopped, dark green parts separated from white and pale green parts; 2 kaffir lime leaves; 454 grams green or black mussels, scrubbed, debearded; 2 Tbsps unrefined peanut oil; 227 grams uncooked medium shrimp, peeled, deveined; 2 smalls fresh red Thai chiles or 1 red jalapeño chile; 6 Tbsps Thai green curry paste; 369 grams unsweetened coconut milk; 296 milliliters water

The recipe Thai Green Curry with Seafood could satisfy your Indian craving in about 45 minutes. This recipe makes 4 servings with 581 calories, 32g of protein, and 33g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up thai curry paste, bok choy, carrot, and a few other things to make it today.

Instructions

Heat oil in large saucepan over mediumheat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add white and pale green parts ofgreen onions, 1 tablespoon cilantro, andgarlic; sauté until tender, about 2 minutes.

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Cilantro

Onion

Add curry paste; cook until fragrant, about1 minute.

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Curry Paste

Add 1 1/4 cups water, coconut milk,chiles, lime leaves, and fish sauce. Bring tosimmer.

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Coconut Milk

Lime Leaves

Fish Sauce

Chili Pepper

Water

Add carrot; cover and cook untilcarrot is just tender, about 5 minutes.

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Carrot

Layerbok choy, shrimp, scallops, and musselsin pan. Cover and simmer until musselsopen and seafood and bok choy are cooked(discard mussels that do not open), about5 minutes. Stir in dark green parts of greenonions, 2 tablespoons cilantro, and basil.

Ingredients you will need

Bok Choy

Cilantro

Scallops

Mussels

Shrimp

Basil

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Frying Pan

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

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Curry Powder

Rice

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Bowl

Ladle

Unrefined peanut oilcan be found at natural foods stores and

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Peanuts

Asian markets. Thai green curry paste,coconut milk, and fish sauce are sold atmany supermarkets and at Asian markets.Look for fresh or frozen kaffir lime leavesat Asian markets. If unavailable, use 1tablespoon fresh lime juice and 1/2 teaspoongrated lime peel for each lime leaf.

Ingredients you will need

Green Curry Paste

Coconut Milk

Fish Sauce

Lime Juice

Lime Peel

Lime

Equipment

Ingredients

Servings:

227grams

bay scallops 946milliliters

thinly sliced bok choy 237milliliters

large carrot, peeled, thinly sliced on diagonal (about 473milliliters

(about) steamed rice 1Tbsp

fish sauce (such as nam pla or nuoc nam)2Tbsps

minced fresh basil 3Tbsps

minced fresh cilantro, divided 3

garlic cloves, minced 5

green onions, finely chopped, dark green parts separated from white and pale green parts 2

kaffir lime leaves 454grams

green or black mussels, scrubbed, debearded 2Tbsps

unrefined peanut oil 227grams

uncooked medium shrimp, peeled, deveined 2smalls

fresh red Thai chiles or 1 red jalapeño chile 6Tbsps

Thai green curry paste 369grams

unsweetened coconut milk 296milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.