Singles Servings – Thrifty Thai Seafood Curry
This quick seafood curry is a great impress the date dinner. It takes less than an hour, the house will smell welcoming and a spicy night is guaranteed.
- 2 tablespoons peanut oil
- 5 green onions, finely chopped, dark green parts separated from white and pale green parts
- 3 tablespoons minced fresh cilantro, divided
- 3 garlic cloves, minced
- 6 tablespoons Thai green curry paste
- 1 1/4 cups water
- 1 13-to 14-ounce can coconut milk
- 2 small fresh red Thai chiles or 1 red jalapeño chile
- 1 small lime – juice and zest
- 1 tablespoon fish sauce
- 1 large carrot, shredded
- 4 cups thinly sliced bok choy
- 12 uncooked medium shrimp, peeled, deveined
- 12 large scallops, or 12 Mussels
- 2 fillets of Swai fish (or similar sweet white fish) (NOTE -you only need 2 of the seafood options – pick your favorites)
- 2 tablespoons minced fresh basil
- 2 cups (about) steamed rice
- Hot Sauce (optional)
Brown/Sear shrimp and/or scallops in pan – but don’t cook through – and set aside. Leave oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime zest, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, and all seafood in pan. Cover and simmer until fish and shrimp are cooked, about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve. Add hot sauce to taste.