from Chow Bella
7 oz coconut milk
7 oz lite coconut milk
4 tbsp green curry paste (or to taste)
1 tbsp fish sauce
1/2 tbsp demerrara sugar
1 tbsp minced lemongrass
1 jalapeno pepper, minced (or to taste)
1 1/2 cups fresh green beans, trimmed and cut on the bias into 2-inch pieces
1 red bell pepper, cut into medium-sized strips
1/2 red onion, cut into medium-sized strips
4 Thai eggplant (aka: Kermit eggplant, or 1 small regular eggplant) diced
1/2 lb medium shrimp, peeled, deveined, and tails removed
1/2 lb sea scallops, cut into sizes similar to the shrimp
juice of 1 lime
cooked rice, to serve
1. In a soup pot or large saucepan, add the coconut milk and curry paste. Stir well to dissolve the paste and bring to a simmer over medium heat.
2. Add the fish sauce, sugar, lemongrass, jalapeno, green beans, bell pepper, onion, and eggplant to the coconut milk mixture. Lower the heat to low and cover with a lid. Simmer 15-20 minutes or until the vegetables are tender, stirring occasionally.
3. Add the seafood and cook 4-5 minutes over medium-high heat until the shrimp are coral-colored and curled up and the scallops are opaque and white. Stir in the lime juice and serve with the rice.
Servings per recipe: 4
Per serving:
Calories: 322
Fat: 18.6 g
Saturated fat: 12.9 g
Cholesterol: 120 mg
Sodium: 1191 mg
Carbohydrates: 17.1 g
Fiber: 3.4 g
Sugar: 4.3 g
Protein: 24.9 g