has used it. The recipe calls for 6 tablespoons which seems like a lot and they didn't specify a brand. Thai Kitchen is what I have. The reviews are mixed on the heat and as the curry paste is incorporated early in the recipe, I'd like to get the amount right. Do you think it's way too much?
This will be dinner tonight.
Thai Green Curry with Seafood
Bon Appétit | May 2009
by Jeanne Thiel Kelley
When the topic of chowder comes up, debates rage about the merits of the creamy New England style versus the red, tomato-packed Manhattan version. We'd be hard-pressed to choose a favorite, but one thing is for sure: We love chowder. It's comforting, hearty, and full of seafood. The same can be said of Thai-style seafood curry. Coconut milk stands in for cream, and curry paste packs a warming punch. It’s global chowder— and it's delicious. That's something we can all agree on.
Yield: Makes 4 servings
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
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.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
Ingredient tips:
Unrefined peanut oil can be found at natural foods stores and Asian markets. Thai green curry paste, coconut milk, and fish sauce are sold at many supermarkets and at Asian markets. Look for fresh or frozen kaffir lime leaves at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
http://www.epicurious.com/recipes/food/views/Thai-Green-Curry-with-Seafood-352634
This will be dinner tonight.
Thai Green Curry with Seafood
Bon Appétit | May 2009
by Jeanne Thiel Kelley
When the topic of chowder comes up, debates rage about the merits of the creamy New England style versus the red, tomato-packed Manhattan version. We'd be hard-pressed to choose a favorite, but one thing is for sure: We love chowder. It's comforting, hearty, and full of seafood. The same can be said of Thai-style seafood curry. Coconut milk stands in for cream, and curry paste packs a warming punch. It’s global chowder— and it's delicious. That's something we can all agree on.
Yield: Makes 4 servings
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
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.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
Ingredient tips:
Unrefined peanut oil can be found at natural foods stores and Asian markets. Thai green curry paste, coconut milk, and fish sauce are sold at many supermarkets and at Asian markets. Look for fresh or frozen kaffir lime leaves at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
http://www.epicurious.com/recipes/food/views/Thai-Green-Curry-with-Seafood-352634