Thai Coconut Curry Seafood

We had friends over for dinner last night, one of whom LOVES the Yum Sa at a local Thai restaurant, Lemongrass. I found this similar (though milder) recipe online, and it was a crowd-pleaser. An added bonus? Very little prep and very quick cooking time, so it was a great choice for weeknight company.

I doubled the sauce of the original recipe, because I used both shrimp and scallops and wanted to be sure we had enough sauce for our rice. (I skipped the bamboo shoots from the original recipe only because I didn't have any at the house, but they would be a great addition)

1 tsp oil
4 green onions, chopped
1 heaping tbsp red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 lb scallops
2 cans coconut milk
1 Tblsp fish sauce

In a large pot or skillet, heat oil on medium-high. Saute green onions and curry paste for about one minute until fragrant. Add shrimp, scallops, and garlic. Cook 2-3 minutes, stirring regularly. Add coconut milk and fish sauce, and stir to coat. Simmer for 3 minutes, or until seafood is cooked through. Serve tossed with fine noodles or over rice (I've mentioned before how much we love Rooster Brand Scented Rice!)

My apologies for two picture-less posts in a row. I've been a slacker with my camera!

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