We have made this recipe with shrimp, scallops, sole & chicken (cut into bite sized pieces). We have also made it vegetarian, although my husband dislikes tofu, so I never get to put its deliciousness into food. I'm sure it would taste good with pork as well, although I think it might be a bit too sweet for beef. It is one of our favourite foods, and again it can have lots of spice, which suits my palate just fine!
Ingredients
3 stalks celery, diced
1 small-medium onion, diced
1/2 green pepper, diced
2 carrots, diced
1/2 c corn
6-8 mushrooms, diced
3 cloves garlic, minced
2-4 tsp green curry paste (its spicy so add more if you like heat)
juice from 1 lime + zest from 1/2 lime.
2 tbsp fish sauce
1/2 c stock (fish, chicken, clam juice whatever you have is fine)
1/2 c sweet white wine (or whatever white you have around)
1 can light coconut milk
20-ish shrimp peeled & deveined (or 2 chicken breasts, or scallops or fish, or a combo of them, all are delicious!!)
1-2 tsp fresh grated ginger (I put my ginger in the freezer, and then grate it with a fine grater from frozen, peel & all. Thanks to my wonderful mother-in-law for this amazing tip!)
10 leaves Thai Basil (or 5 leaves basil & 5 leaves mint - Thai basil is hard to find around here!)
2 tbsp honey
Garnish
1/3 c cashews, chopped & toasted: I chop them first and then put in the oven. Watch them closely because they burn really quickly (3-5 mins @ 350)
1/4 c toasted coconut (also burns very quickly, you can mix the coconut & the cashews & toast together)
2 stalks green onion, diced
Directions:
1) In a large skillet or frying pan, add about 2 tbsp of the stock and warm.
2) Add in the onion & celery and cook until they are starting to soften, when they start to soften dd carrots & pepper, when they start to soften, add the mushrooms.
3) Add in remaining stock and coconut milk and bring to a low boil. (if using chicken add in now)
4) Add in garlic, curry paste, lime juice, lime zest, fish sauce, honey & ginger. Cook at low boil for 3 minutes.
5) Add in shrimp, scallops or fish and cook for 2-5 minutes until almost done.
6) Add in basil and stir. Remove from heat.
7) Put in bowls (we often serve it over Coconut Rice) and garnish with cashews, coconut flakes and green onion. If you like it spicy, also garnish with chili flakes.
Ingredients
3 stalks celery, diced
1 small-medium onion, diced
1/2 green pepper, diced
2 carrots, diced
1/2 c corn
6-8 mushrooms, diced
3 cloves garlic, minced
2-4 tsp green curry paste (its spicy so add more if you like heat)
juice from 1 lime + zest from 1/2 lime.
2 tbsp fish sauce
1/2 c stock (fish, chicken, clam juice whatever you have is fine)
1/2 c sweet white wine (or whatever white you have around)
1 can light coconut milk
20-ish shrimp peeled & deveined (or 2 chicken breasts, or scallops or fish, or a combo of them, all are delicious!!)
1-2 tsp fresh grated ginger (I put my ginger in the freezer, and then grate it with a fine grater from frozen, peel & all. Thanks to my wonderful mother-in-law for this amazing tip!)
10 leaves Thai Basil (or 5 leaves basil & 5 leaves mint - Thai basil is hard to find around here!)
2 tbsp honey
Garnish
1/3 c cashews, chopped & toasted: I chop them first and then put in the oven. Watch them closely because they burn really quickly (3-5 mins @ 350)
1/4 c toasted coconut (also burns very quickly, you can mix the coconut & the cashews & toast together)
2 stalks green onion, diced
Directions:
1) In a large skillet or frying pan, add about 2 tbsp of the stock and warm.
2) Add in the onion & celery and cook until they are starting to soften, when they start to soften dd carrots & pepper, when they start to soften, add the mushrooms.
3) Add in remaining stock and coconut milk and bring to a low boil. (if using chicken add in now)
4) Add in garlic, curry paste, lime juice, lime zest, fish sauce, honey & ginger. Cook at low boil for 3 minutes.
5) Add in shrimp, scallops or fish and cook for 2-5 minutes until almost done.
6) Add in basil and stir. Remove from heat.
7) Put in bowls (we often serve it over Coconut Rice) and garnish with cashews, coconut flakes and green onion. If you like it spicy, also garnish with chili flakes.
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