recipes articles & more

Recipes Dads Love
Ingenious Kitchen Tips
How to Make Chocolate Soufflés
How to Roll a Roulade Cake
Strawberry Mojito
Win Steven Raichlen’s Must-Have Grilling Tools
Tour Steven Raichlen's Kitchens
Quiche Recipe: Create Your Own
10-Minute Strawberry Recipes
How to Make Barbecued Chicken

Print It| Add to Favorites| | Pin It

Thai Shrimp, Scallop, and Mussel Curry

by Kristine Kidd

read reviews (1)

Jarred curry paste, available in the ethnic section of most supermarkets, instantly adds lots of flavor to a coconut curry. Because this dish cooks so quickly, it’s best to have almost everything prepared before you start to cook. Serves 4

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

Thai curry paste vegetable oil coconut milk more more

1-1/2 Tbs. vegetable oil
1/4 cup Thai green curry paste
1 13- to 14-oz. can of unsweetened coconut milk
2 Tbs. fresh lime juice
1 Tbs. fish sauce
1/4 tsp. chile sauce, such as sambal oelek or Sriracha
1 lb. mussels, rinsed and debearded
1/2 lb. dry-packed sea scallops, side muscle removed and halved crosswise
3/4 lb. baby bok choy (5 to 6 heads), thinly sliced
3/4 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
3 scallions (white and green parts), thinly sliced
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro

Heat the oil in a wide 5- to 6-quart pot or a deep 12-in. skillet over medium heat until shimmering hot. Add the curry paste and cook, stirring with a wooden spatula, until fragrant, about 1 minute. Increase the heat to high and stir in the coconut milk, 3/4 cup water, the lime juice, fish sauce, and chile sauce. Cover and cook for 2 minutes to blend the flavors.

Add the mussels, scallops, and bok choy. Cover and cook for 2 minutes. Add the shrimp, cover, and cook until the shrimp and scallops are just opaque in the center and the mussels open, about 3 minutes (discard any that don’t open). Serve sprinkled with the scallions, basil, and cilantro.

nutrition information (per serving):
Calories (kcal): 410; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 18; Protein (g): 32; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 12; Polyunsaturated Fat (g): 3.5; Sodium (mg): 1120; Cholesterol (mg): 150; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 120 , pp. 66

October 25, 2012