Monday, August 30, 2010
Seafood Thai Green Curry
Thai green curry is a flavor packed meal, thats becuase there are so many ingredients to work with. For beginners, I recommend buying the green curry paste and then graduating to making that paste when you have the other parts of the dish down.
Green Curry Paste
1/2 cup basil (thai if you can find it)
1/2 cup cilantro
6 green chilis (thai if you find)
1 tablespoon ground ginger (galingol)
1 tablespoon ground garlic
1 shallot or 1/4 red onion
3 green onions chopped
1 piece of lemon grass
juice from 1/2 a lime
1 bay leaf
cumin, coriander, salt and pepper
Blend all ingredients in a food processor until smooth. I used finger hot, Anaheim, habanero and jalapeño chillies because they didn't have Thai chilis.
Once you have the green curry paste you can begin making the rest of the dish. The curry paste will last about a week in the fridge if you want to make extra to save.
Seafood Vegetable Thai Green Curry
1 pound peeled deveined shrimp (u24 is a good size)
1/2 pound bay scallops
8oz jumbo lump crab meat (any crab meat will suffice)
1 thai eggplant, chopped large
1 cup broccoli and cauliflower mix
1/2 cup carrots, julienned
1 green bell pepper, julienned
1 can of bamboo shoots, julienned
1 cup of Thai green curry paste
2 cans lite coconut milk
1 handful of unsalted cashews (I had salted so I rinsed them in cold water)
1/2 cup of basil
1/2 cup cilantro
Start a large cooking vessel or wok on medium high heat. Add vegetable oil to coat the bottom and add you vegetables, cover. After 5 minutes remove the veggies and add your seafood. Stir to cook evenly, after 5 minutes remove and set aside, they will cook through in the curry. Add green curry paste to the pot and let it cook for 1 minute, do worry they will bring out all of the flavor. Add the coconut milk and mix it through, let it cook for 5 minutes. Turn the heat down to low and add the veggies and the seafood. Let cook for twenty minutes. Turn off the heat and add the cashews, cilantro and basil.
I also boiled up some nice jasmine rice and added a little coconut oil and salt. The lump crab meat made the dish so rich and coated all of the other items in the mix. We had our friends Sean & Dana over for dinner. They both know their Thai food well and we all cleaned our plates so I was happy with my first try at Thai Curry from scratch.
Posted by Rick Truocchio at 11:42 AM
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Thannks for sharing thisReplyDelete