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Green Curry with Seafood

Growing up, rice was a staple for almost every meal.  I love it still.  Unfortunately, the boyfriend hates rice.  An Asian that doesn’t like rice?!  Omgee.  Seriously,  I’m still perplexed after nearly a decade together.  If I knew when we were first dating, we might not be together right now.


So how do I get him to eat rice?  Smother it with curry.  It’s actually more like drowning in curry.



There are many types of curries.  Thai green curry is one of the easiest to make and it’s also delicious.  You can also use your choice of meats or vegetables which makes it easy since you can pretty much use anything you have left in your refrigerator.


Ingredients:

  • 1 can  coconut milk

  • ½-1 can Thai green curry paste

  • 1 -2 tablespoon fish sauce to taste

  • 2 tablespoon palm sugar or sugar

  • 2 tablespoon cooking oil

  • ½ cup water (optional)

  • 4-6 kaffir lime leaves

  • 3 – 2” lemongrass pieces

  • 4-5 Thai chilies (avoid if you find jalapenos spicy)

  • 5-6 Thai eggplant (quartered)

  • 1 cup loosely packed Thai basil leaves

  • 1 ½ cup zucchini

  • 1 cup mushrooms (I prefer maitake or straw mushrooms)

  • 1 cup baby corn

  • 1 cup sliced bamboo shoots

  • 10 oz shrimp (peeled and deveined)

  • 10 oz scallops

  • 10 0z fish filets

*Vegetarians – Replace seafood with tofu or more vegetables.




Heat the oil in a pot on medium high heat and add the Thai chilies, lime leaves, and lemongrass to release the flavors.   Sauté for a minute or two and turn down the heat to low.



Tip:  Chiffonade the lime leaves by stacking them, rolling them tightly, and then slicing thinly.  You can use the whole leaves but I find doing this releases more flavor.


Add the curry paste and sauté for 3 minutes until fragrant.  (You can start with ½ a can and add more later if you are concern with the spice level.)  But BE CAREFUL!  If the heat is too high, specks of hot curry oil may burn you.


Add the coconut milk, fish sauce, and sugar. Return heat to medium high.  Keep stirring until the curry is smooth.  I like to add water to thin the curry.   Leave out the water if you prefer a thicker consistency.



Add the eggplant, baby corn, and bamboo first since they will take longer to cook.  Allow the pot to simmer for a few minutes and add the fish and scallops.  After 5 minutes, add shrimp, zucchini, and basil leaves.



Serve over rice.  Dinner in 15 mins.  Not bad at all for this lazy cook.



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