December 5, 2008, Newsletter Issue #233: Green Seafood Curry

Tip of the Week

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.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.