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Thai Shrimp, Scallop, and Mussel Curry

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Serves 4

  • by from Fine Cooking
    Issue 120

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.

  • 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): fat g 28; Fat Calories (kcal): 250; Saturated Fat (g): sat fat g 18; Protein (g): protein g 32; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 1120; Cholesterol (mg): cholesterol mg 150; Fiber (g): fiber g 2;

Photo: Scott Phillips

This was easy, quick and really tasty. Would definitely make this again and again.

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