Two moms. Five daughters. Opposite ends of the globe.




Two moms. Five daughters. A friendship that spans opposite ends of the globe.



We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!



Sunday, July 24, 2011

Mixed Seafood Red Curry

On the tail of my previous post about making a perfect Thai Coconut Curry, I thought I'd give an example of the deliciousness you can create with a little imagination. This rich red curry is so gorgeous, I serve it plain and always want to eat the whole batch in a single sitting.




Ingredients:
  • 1 T coconut oil
  • 2 T red curry paste 
  • 1 can coconut milk
  • kaffir lime leaves (optional)
  • 1 Japanese eggplant, cut into chunks
  • 1 cup fresh green beans, end trimmed and cut in half
  • 1/2 red bell pepper, cut into chunks
  • 2 heads baby bok choy, cut into chunks
  • 1/2 cup baby tomatoes, whole
  • 1/4 pound salmon, cut into chunks
  • 3 sea scallops, cut in half
  • 3 large prawns, peeled and deveined
  • 1 1/2 tsp fish sauce
  • 3 tsp lime juice
  • 2-3 cilantro, chopped

Directions:
  1. Heat oil in a wok or pan over medium-high heat.
  2. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
  3. Add about 1/3 can of coconut milk and kaffir limes leaves (if using) and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
  4. Add the vegetables and fry 1-2 minutes.
  5. Add the seafood and fry 1-2 minutes.
  6. Add the remaining 2/3 can of coconut milk along with the fish sauce and lime juice. Cook 5 minutes, or until the seafood is cooked through and the vegetables are at a desired doneness.
  7. Taste and adjust. Too mild? Add more curry paste. Too bland? Add more fish sauce and/or lime juice. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
  8. Stir in cilantro and serve immediately.

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