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Thai Green Curry with Seafood Recipe

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Ingredients

Cost per recipe $17.00 view details
  • 2 tablespoons unrefined 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 unsweetened coconut milk
  • 2 small fresh red Thai chiles or 1 red jalapeño chile
  • 2 kaffir lime leaves
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
  • 4 cups thinly sliced bok choy
  • 8 ounces uncooked medium shrimp, peeled, deveined
  • 8 ounces bay scallops
  • 1 pound green or black mussels, scrubbed, debearded
  • 2 tablespoons minced fresh basil
  • 2 cups (about) steamed rice

Directions

  1. Heat 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 leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
  2. Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1715g
Calories 1011  
Calories from Fat 154 15%
Total Fat 17.13g 21%
Saturated Fat 3.11g 12%
Trans Fat 0.0g  
Cholesterol 547mg 182%
Sodium 4394mg 183%
Potassium 4729mg 135%
Total Carbs 62.96g 17%
Dietary Fiber 10.4g 35%
Sugars 20.36g 14%
Protein 149.52g 239%

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