I love how easy curry is to work with...and what an impressive dish one can produce when the right balance of ingredients are combined. Red curry is a terrific compliment to seafood and this dish certainly proved that once again.
I typically start out the same way with all curry dishes. Simmering coconut milk. Enjoy!
In a saute or sauce pan bring 1 cup of coconut milk and 1-2 tbsp red curry paste to a simmer over medium heat and add 6 large sea scallops, cook for a few minutes. Add several shelled shrimp and simmer a few more minutes.
Stir in 1 tbsp of fish sauce, 2 tsp of pureed lemon grass, and 1 tbsp Sucanat (or brown sugar).
Toss in cubed cooked sweet potato, bite sized chunks of zucchini, and a few red pepper rings.
To spice up this dish stir in some dried chilies.
Simmer covered for 5-10 minutes, until veggies are tender. Serve alone or with steamed rice.
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