Servings: 4
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.
Ingredients
- 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
Nutritional Information
- Calories (kcal) : 410
- Fat Calories (kcal): 250
- Fat (g): 28
- Saturated Fat (g): 18
- Polyunsaturated Fat (g): 3.5
- Monounsaturated Fat (g): 3.5
- Cholesterol (mg): 150
- Sodium (mg): 1120
- Carbohydrates (g): 12
- Fiber (g): 2
- Protein (g): 32
Preparation
- 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.
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Reviews
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Reviews (1 review)
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ytam | 01/14/2013This was easy, quick and really tasty. Would definitely make this again and again.
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