Description:

A Thai delight!

Source:

Seana

Serves/Makes:4

Ingredients

• 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

Preparation

• 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).

Comments

A to-die-for dish from our friend Seana. Add a big green salad and you've got a meal.