Green Thai Seafood Curry

Posted by Tomohiro Matano on Dec 30, 2017 12:24:23 PM

Thaiseafood2.jpg

 

The New Year is upon us and what greater way to say goodbye then with a celebration? Seafood has always been a special occasion item for many but equally a fear for many to prepare in their own home. This recipe is a simple and decadent treat, wow your guests or family with this flavorful Green Thai Seafood Curry.

 

  • 2 tablespoons canola oil.
  • 8 green onions, finely chopped ( both green and white parts)
  • 3 tablespoons minced fresh cilantro, divided into 1 and 2 tablespoons
  • 4 garlic cloves, minced
  • 1 4oz jar of Thai green curry paste
  • 1 1/4 cups water
  • 1  14-ounce can unsweetened coconut milk
  • 1 jalapeno 
  • Rind of half a lime
  • 1 tablespoons crushed red pepper flakes
  • 1 stick of lemon grass 
  • 1 1/2 tablespoon fish sauce 
  • 2 large carrots, peeled, thinly sliced into matchsticks 
  • 4 cups thinly sliced bok choy
  • 8 ounces uncooked medium shrimp, peeled, de-veined
  • 8 ounces bay scallops
  • 1 pound black mussels, scrubbed, de-bearded
  • 3 tablespoons minced fresh basil
  • 2 cups cooked Mochi Barley Where do I get it?

     thaiseafood.jpg

    Heat oil in large saucepan over medium heat. Add green onions, 1 tablespoon cilantro, and garlic; saute for about 2 minutes. Add the jar of curry paste; cook for another minute. Add water, coconut milk, jalapeno, lime rind, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, then mussels in pan. Cover and simmer until mussels open, about 5 minutes (discard mussels that do not open). Stir in the rest of the cilantro and basil.

    Serve curry over Mochi Barley and enjoy!

    Our Mochi Barley cooks in 10 minutes. Want to try this nutritious barley? Order some today! On a curry kick? Check out this slow cooker curry! Easy. Yummy.Good! 

    BUY NOW