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Coconut Curried Prawns and Scallops
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A Thai delight!



  • 3/4 lb (.3 kg). medium to large prawns
  • 1/2 lb (.2 kg). large scallops
  • 1/2 large sweet onion, chopped
  • 4 cloves garlic, crushed
  • 1/2 tsp (2 ml). fresh grated ginger
  • 1 tbsp (15 ml) fresh cilantro
  • 1 tomato, diced
  • 1/2 tsp (2 ml). ground turmeric
  • 1/4 tsp (1 ml). paprika
  • 1 pinch of ground cloves
  • 1/8 tsp (1 ml). ground cardamom
  • 1 tbsp (15 ml) dried basil
  • 1 tbsp (15 ml) brown sugar
  • salt
  • 1 14 oz (392 grm). can coconut milk
  • 1-1/2 tsp (7 ml). fish sauce
  • 1-1/2 tsp (7 ml). green curry paste
  • 1 8 oz (224 grm). can of bamboo shoots, drained
  • 1 8 oz (224 grm) can of sliced water chestnuts, drained
  • 1 tbsp (15 ml) peanut oil
  • 1 tbsp (15 ml) sesame oil
  • Rice:
  • 1-1/2 cups (350 ml) jasmine or basmati rice
  • 3 cups (700 ml) water
  • Curry:
  • Toss and set aside prawns, scallops,and ground turmeric.
  • Combine in food processor until a paste chopped onion, garlic, paprika, cloves, cardamom and ginger; set aside.
  • Heat in wok or saut pan peanut oil and sesame oil.
  • Add processed paste from above.
  • Cook on low heat for 10 minutes (add water if it starts burning).
  • Add coconut milk, fish sauce, green curry paste, brown sugar and dried basil.
  • Heat until boiling & then add shrimp & scallop mixture, diced tomato, bamboo shoots and water chesnuts.
  • Reduce heat and simmer 5 minutes, or until seafood is cooked.
  • Add fresh cilantro and salt to taste.
  • Rice:
  • Serve over Jasmine rice (traditional) or Basmati rice.
  • Bring rice and 3 cups (700 ml) of water to a boil.
  • Reduce heat & simmer covered 15 minutes.
  • Remove from heat and let sit covered another 15 minutes.
  • Fluff and serve.
  • Makes 4-1/2 cups (1050 ml).
A to-die-for dish from our friend Seana. Add a big green salad and you've got a meal.

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