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Thursday, November 4, 2010

Thai Seafood Curry

Since Adam is away this week, I used his absence as an opportunity to make something he won't eat: seafood! The fact that I made this on a night I was alone with the girls, is a testament to how easy it is. Although I made is super spicy, to suit my tastes, Little A gobbled up a lot of the shrimp! It was sooooo good, especially over organic brown jasmine rice.

1 lb fresh or frozen seafood (shrimp, scallops, mussels, clams, calimari, etc.)
1 bag fresh vegetable slaw (broccoli, carrots, cabbage)
2 cloves garlic, minced
2 tbls grated, fresh ginger
1 tbls green Thai curry paste
1 cup coconut milk
2 tbls fish sauce
1 bunch green onions, thinly sliced
hot chili flakes, to taste (optional)

Whisk curry paste with coconut milk in large frying pan, over medium heat. Once smooth, add in veggies, seafood, garlic, ginger and fish sauce and cook a few minutes until seafood is cooked (but be careful not to overcook!). Sprinkle in green onions and chili (if using). Serve over rice.