I love curry! All curry. I love it more than chocolate, more than fresh baked bread. There's just something about curry that really speaks to me. Although I haven't made this one personally, it's certainly on my to do list! It's quick and flavourful, and the more exotic ingredients can be found in asian markets or often in the superstore (if you're in Canada).
Ingredients
2 tbsp unrefined peanut oil
5 green onions finely chopped with the dark green parts separated from the light green and white parts
3 tbsp minced fresh cilantro
3 minced garlic cloves
6 tbsp Thai green curry paste
1.25 c water
13 to 14 oz can of unsweetened coconut milk
2 small fresh red Thai chiles
2 kaffir lime leaves
1 tbsp fish sauce
1 c carrot, peeled and thinly cut on the diagonal (about 1 large carrot)
4 c thinly sliced bok choy
8oz raw shrimp, peeled and deveined
8oz scallops
1 lb mussels, (or more shrimps and scallops)
2 tbsp minced fresh basil
2 c steamed rice
2 tbsp unrefined peanut oil
5 green onions finely chopped with the dark green parts separated from the light green and white parts
3 tbsp minced fresh cilantro
3 minced garlic cloves
6 tbsp Thai green curry paste
1.25 c water
13 to 14 oz can of unsweetened coconut milk
2 small fresh red Thai chiles
2 kaffir lime leaves
1 tbsp fish sauce
1 c carrot, peeled and thinly cut on the diagonal (about 1 large carrot)
4 c thinly sliced bok choy
8oz raw shrimp, peeled and deveined
8oz scallops
1 lb mussels, (or more shrimps and scallops)
2 tbsp minced fresh basil
2 c steamed rice
Directions
Heat oil in a large sauce pan over medium heat. add white and light green parts of the green onion, 12 tbsp of the cilantro, and garlic. sauté until tender, about 2 min. Add curry paste and cook about 1 min. Add water, coconut milk, chiles, lime leaves, and fish sauce. Bring to a simmer. Add carrot, cover and cook until carrot is just tender, about 5 min. Layer bok choy and seafood in pan. Cover and simmer until seafood is cooked, about 5 min. Stir in dark green parts of green onion, 2 tbsp cilantro, and basil.
Ladle over rice to serve.
Heat oil in a large sauce pan over medium heat. add white and light green parts of the green onion, 12 tbsp of the cilantro, and garlic. sauté until tender, about 2 min. Add curry paste and cook about 1 min. Add water, coconut milk, chiles, lime leaves, and fish sauce. Bring to a simmer. Add carrot, cover and cook until carrot is just tender, about 5 min. Layer bok choy and seafood in pan. Cover and simmer until seafood is cooked, about 5 min. Stir in dark green parts of green onion, 2 tbsp cilantro, and basil.
Ladle over rice to serve.
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