This past weekend I managed to get some hard-to-find ingredients and Whole Foods. One was fresh lemongrass and the other was cute Thai eggplant. I also found a new brand of curry paste that, after tonight’s dinner, has become my new favorite. The brand is World Foods, and it made my curry taste just as good as my local Thai restaurants. It tastes really fresh and is incredibly fragrant, compared to other packaged curry pastes. I definitely recommend you look for that one the next time you’re at the grocery store.
Thai curries are supposed to be a balance of sweet, sour, and salty, and now that I have been preparing them for a while I’m beginning to figure out the proportion of flavors that I prefer. There’s a lot of room for adaptation for any Thai curry recipes depending on your tastes. Another thing I have figured out is that, while I prefer the lower fat count of lite coconut milk, it lacks the richness of regular coconut milk. Tonight I combined regular and lite coconut milk so that I would get the creamy texture, but less calories (I just put the leftovers in a freezer bag to freeze for later use). I can honestly say this is my favorite curry recipe so far. Adding the lime at the end is perfect because seafood and citrus go so well together.
Thai Green Curry with Shrimp, Scallops, and Summer Vegetables
7 oz coconut milk
7 oz lite coconut milk
4 tbsp green curry paste (or to taste)
1 tbsp fish sauce
1/2 tbsp demerrara sugar
1 tbsp minced lemongrass
1 jalapeno pepper, minced (or to taste)
1 1/2 cups fresh green beans, trimmed and cut on the bias into 2-inch pieces
1 red bell pepper, cut into medium-sized strips
1/2 red onion, cut into medium-sized strips
4 Thai eggplant (aka: Kermit eggplant, or 1 small regular eggplant) diced
1/2 lb medium shrimp, peeled, deveined, and tails removed
1/2 lb sea scallops, cut into sizes similar to the shrimp
juice of 1 lime
cooked rice, to serve
1. In a soup pot or large saucepan, add the coconut milk and curry paste. Stir well to dissolve the paste and bring to a simmer over medium heat.
2. Add the fish sauce, sugar, lemongrass, jalapeno, green beans, bell pepper, onion, and eggplant to the coconut milk mixture. Lower the heat to low and cover with a lid. Simmer 15-20 minutes or until the vegetables are tender, stirring occasionally.
3. Add the seafood and cook 4-5 minutes over medium-high heat until the shrimp are coral-colored and curled up and the scallops are opaque and white. Stir in the lime juice and serve with the rice.
- Servings per recipe: 4
- Per serving:
- Calories: 322
- Fat: 18.6 g
- Saturated fat: 12.9 g
- Cholesterol: 120 mg
- Sodium: 1191 mg
- Carbohydrates: 17.1 g
- Fiber: 3.4 g
- Sugar: 4.3 g
- Protein: 24.9 g