Thai Seafood Green Curry

Ingredients 

  • 4 tablespoons unrefined peanut oil
  • 2 full bunches green onions, chopped, dark green parts separated from white and pale green parts
  • Full bunch of fresh cilantro chopped, divided in half
  • full garlic head (approximately 12 cloves), minced using garlic press
  • 10 tablespoons Thai green curry paste
  • 2 1/2 cups fresh *shrimp stock (prepare first, recipe below)
  • 1 14oz can unsweetened coconut milk
  • 1 14oz can unsweetened coconut CREAM
  • 4 small fresh red Thai chiles
  • **2 kaffir lime leaves and 1 lime juiced and zest from entire lime
  • 2 tablespoons fish sauce (such as nam pal or nuoc nam, this is a type not a brand, look at labels carefully)
  • 6 large carrots, peeled, thinly sliced on diagonal (we used waffle cut blade on mandolin)
  • 12 small bunches of bok choy, washed and peeled apart from stem
  • 1 pound fresh uncooked medium shrimp, peeled, with tails on
  • 1 pound fresh bay scallops
  • 1 pound black mussels, scrubbed, debearded
  • Full bunch of fresh basil chopped
  • Steamed rice

Method

  1. Heat oil in large saucepan over medium heat.  Add white and pale green parts of green onions, half of the chopped cilantro, and all the garlic; sauté until tender, about 2 minutes.
  2. Add curry paste; cook until fragrant, about 1 minute.
  3. Add shrimp stock, coconut milk and cream, chiles, lime leaves, juice and zest, and fish sauce.  Bring to simmer.
  4. Add carrot; cover and cook until carrot is just tender, about 5 minutes.
  5. Layer bok choy, shrimp, scallops and mussels in pan.  Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes.
  6. Stir in dark green parts of green onions, other half of cilantro, and basil.
  7. We added another cup of shrimp stock at this point.
  8. Divide rice into bowls.  Ladle curry over rice and serve with chopped cocktail peanuts.

Ingredient Tips:

*Shrimp stock: Peel shrimp and save shells.  Rinse the shrimp shells under cold running water and place them in a stockpot with onion, carrots, celery, garlic, bay leaf, peppercorns, salt and 5-6 cups of water.  Bring the pot to a boil and then lower the temperature to a simmer.  Skim the impurities that rise to the surface with a ladle, spoon or a skimmer.

**Look for fresh or frozen kaffir lime leaves at Asian markets.  If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.

 

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