Thai Seafood Curry Over Coconut Jasmine Rice

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, minced
• 3 tablespoons mae ploy green curry paste (to taste)
• 1/2 lb shrimp, peeled & deveined (i prefer 16-20s so they are not overdone)
• 1/2 lb scallops (either sea or bay scallops will work, but i prefer sea)
• 1/2 lb grouper, cut in bite size pieces
• 1 cup light coconut milk (about 1/2 can)
• 2 tablespoons fish sauce (aka nam pla)
• 1 medium red pepper, cut in thin strips
• 10 snake beans, cut in 2-3-inch pieces or 1/2 lb green beans, trimmed
• 2 medium carrots, sliced into flowers (see below for instructions)
• 1 stalk lemongrass, cut in 1-inch pieces
• 1/2 cup basil leaves
• 1 1/2 cups jasmine rice
• 1 1/2 cups water
• 3/4 cup light coconut milk

Recipe

• 1 to cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
• 2 using a very sharp knife cut a small v out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
• 3 repeat this 3-4 times per carrot piece.
• 4 slice into 1/4-1/2" thick 'flowers' to finish.
• 5 in a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
• 6 cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
• 7 do not remove lid or stir while cooking.
• 8 heat the oils in a wok or large skillet over medium high heat.
• 9 add the garlic and curry paste and saute until fragrant (about 3 minutes).
• 10 add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
• 11 add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
• 12 add all remaining ingredients and simmer covered for 3-5 minutes.
• 13 remove lemongrass and serve over jasmine coconut rice.