Green Seafood Curry

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Thai food recipe

Green Seafood Curry

Shrimp, Mussels, & Squid combine with rich coconut milk and fiery Green curry paste to create a curry you're not soon going to forget.

3 cups coconut milk
3 tablespoons green curry paste
6 ounces grouper (or other solid white fish)
3 kaffir lime leaves, cut in half
12 fresh mussels
1 1/2 teaspoons fish sauce
1 1/2 teaspoons sugar
12 large shrimp, shelled and deveined
6 ounces squid, cut into 1" rings
1 1/2 stem fresh lemon grass, finely chopped
3/4 medium red pepper, cut in 1" cubes
30 fresh basil leaves

Heat 1 cup of the coconut mil in a wok on high heat until it boils. Add green curry paste and stir together to dissolve. Stir and cook for 1 minute.

Add grouper and lime leaves and the second cup of coconut milk. cook stirring for 1 minute. Add the mussels, fish sauce and sugar and stir/cook for
another minute.

Add shrimps, squid and lemon grass and fold in, cook stirring gently for 1 minute. Add red peppers and fold in. Cook for 30 seconds.
Add 2/3 of the basil leaves and fold in gently. Cook for 1 minute. Take off heat.

Transfer to a deep serving dish and top with red pepper strips and the rest of the basil leaves. Serve immediately.

To make your own Green Curry Paste, try this recipe.

   

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