Recipes

Thai Green Curry with Seafood

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Thai Green Curry with Seafood

Thai Green Curry with Seafood

amanda

Equipment

  • - Hand Blender

  • - Heavy Duty Saucepan

  • - Silicone Spatula

  • - Large Bowl

  • - Wooden Spoon

  • - Measuring Cups and Spoons

  • - Colander

  • - Spice Grinder

  • - Strainers and Sieves

  • - Food Processor (Optional)

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

Instructions

1

Instruction 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

Instruction 2

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