Thai Green Curry w/ Seafood
Adapted from Bon Appetit, May 2009; Serves 4
ingredients
2 T unrefined peanut oil (could use standard refined but will not be as robust)
5 green onions, chopped, dark green parts separated from white and pale green parts
3 T minced fresh cilantro, divided
3 garlic cloves, minced
6 T Thai green curry paste
1 1/4 cups water
1 can coconut milk (light works just fine)
2 red Thai chilies (or 1 red jalepeno chile)
2 kaffir lime leaves (or 2 T lime juice + 1 t zest)
zest of 1/2 lime
juice of 1/2 lime
1 t fresh grated ginger
1 T fish sauce (Thai kitchen brand is gluten free)
1 large carrot, peeled, thinly cut diagonally
4 cups thinly sliced bok choy
1 lb uncooked medium shrimp, peeled & deveined
1 lb green or black mussels, scrubbed, debearded
2 T chopped fresh basil
2 cups cooked white arborio rice
instructions
1. Heat oil in large saucepan over medium heat. Add white & pale green onion parts, 1 T cilantro, and garlic; saute until tender, about 2 minutes.
2. Add curry paste; cook until fragrant, about 1 minute. Add water, coconut milk, chiles, lime leaves, lime zest, lime juice, ginger, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes.
3. Layer bok choy, shrimp & mussels in pan. Cover & simmer until mussels open and shrimp & bok choy are cooked, about 5 minutes.
4. Stir in dark green parts of onions, 2 T remaining cilantro, and basil.
5. Divide rice among 4 bowls. Ladle curry mixture over rice & serve.
|
|