Ingredients:
6-8 large sea scallops
8-10 fresh large tiger prawns
Handfuls of mussels or clams
2 whole kaffir lime leaves
An Assortment of Fish and Seafood
1 large fresh fillet salmon
1 large fresh fillet red snapper
Vegetables required:
1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks
1 green bell pepper, finely chopped into bite-size pieces
1 cup cherry or medium tomatoes cut into wedges
1 cup fresh basil
For green curry seafood sauce:
1 can good-quality coconut milk
1 tsp. tamarind paste or substitute juice of 1 lime
2 shallots, sliced or 1/2 cooking onion, sliced
3-4 garlic cloves
1 thumb-size piece galangal or sliced ginger
2 tbsp frozen prepared lemongrass
1-3 green chillies
1/2 tsp fenugreek seeds
1 tsp cinnamon
1/2 tsp turmeric
2 tsp cumin
2 tsp ground coriander
1 tbsp brown sugar
2 tbsp soya sauce
3 tbsp fish sauce
1 can pineapple chunks, drained or cut into cubes
How to prepare:
Make the curry sauce by placing half can coconut milk plus all other curry sauce ingredients in the food processor. Process well as to form a thick paste-like sauce. Than add the rest of the coconut milk and continue processing a few seconds to blend.
Taste test the sauce, and add more fish sauce until desired salt-level has been reached. Now pour sauce into a wok or deep frying pan and keep on stirring in the kaffir lime leaves. Set over medium-high heat until sauce begins to bubble up.
Add all the vegetables except the basil, and stir well. Reduce heat to medium-low. Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.
While vegetables are simmering, rinse and cut the fish into smaller segments. Rinse the shellfish in cold water and remove shells from prawns. Add the segments of fish and stir well to incorporate into the sauce. Cook for atleast 2 minutes.
Lastly, add the rest of the seafood plus the pineapple, and stir gently to incorporate. Cover and continue stirring ocassionally for about 2 more minutes.
Do a final taste test, adding more fish sauce if not salty enough. Enjoy the Thai green seafood curry with fresh basil leaves.
6-8 large sea scallops
8-10 fresh large tiger prawns
Handfuls of mussels or clams
2 whole kaffir lime leaves
An Assortment of Fish and Seafood
1 large fresh fillet salmon
1 large fresh fillet red snapper
Vegetables required:
1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks
1 green bell pepper, finely chopped into bite-size pieces
1 cup cherry or medium tomatoes cut into wedges
1 cup fresh basil
For green curry seafood sauce:
1 can good-quality coconut milk
1 tsp. tamarind paste or substitute juice of 1 lime
2 shallots, sliced or 1/2 cooking onion, sliced
3-4 garlic cloves
1 thumb-size piece galangal or sliced ginger
2 tbsp frozen prepared lemongrass
1-3 green chillies
1/2 tsp fenugreek seeds
1 tsp cinnamon
1/2 tsp turmeric
2 tsp cumin
2 tsp ground coriander
1 tbsp brown sugar
2 tbsp soya sauce
3 tbsp fish sauce
1 can pineapple chunks, drained or cut into cubes
How to prepare:
Make the curry sauce by placing half can coconut milk plus all other curry sauce ingredients in the food processor. Process well as to form a thick paste-like sauce. Than add the rest of the coconut milk and continue processing a few seconds to blend.
Taste test the sauce, and add more fish sauce until desired salt-level has been reached. Now pour sauce into a wok or deep frying pan and keep on stirring in the kaffir lime leaves. Set over medium-high heat until sauce begins to bubble up.
Add all the vegetables except the basil, and stir well. Reduce heat to medium-low. Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.
While vegetables are simmering, rinse and cut the fish into smaller segments. Rinse the shellfish in cold water and remove shells from prawns. Add the segments of fish and stir well to incorporate into the sauce. Cook for atleast 2 minutes.
Lastly, add the rest of the seafood plus the pineapple, and stir gently to incorporate. Cover and continue stirring ocassionally for about 2 more minutes.
Do a final taste test, adding more fish sauce if not salty enough. Enjoy the Thai green seafood curry with fresh basil leaves.
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