Thai Seafood Curry
Ingredients
20 live mussels, cleaned (make sure you throw out any damaged mussels)
20 shrimp, peeled
8 oz squid, sliced into rings
2 cups bok choy, washed and sliced
1 medium sliced onion cut into large chunks
1 large orange bell pepper, cut into large chunks
1 cup broccoli florets and stems, chopped
1 cup small mushrooms, halved
1 can light coconut milk
2 cups low-fat soy milk
2 tbsp Thai red curry paste (look for Thai Kitchen brand at most grocery stores)
1-2 tbsp fish sauce to taste
1 tbsp brown sugar
Directions
In a wok, heat the coconut milk, soy milk and red curry paste until bubbling then redice the heat. Add the peppers, onions and squid and simmer for about 10 minutes, until the vegetables have become almost cooked. After 10 minutes add the brocoli and mushrooms and simmer for 2-3 more minutes. Stir occasionally. Finally, add in the shrimp, mussels and bok choy and stir. Replace the lid for 1-2 minutes or until the mussels have opened and the shrimp have turned pink. Be sure to remove and mussels that have not opened because this means they were dead prior to cooking.
Serve hot with rice or alone as as a soup.
** If you don't like seafood you can make this recipe with chicken or tofu (fry them first) or any other vegetables you like. If you are substituting or adding vegetables make sure to put ones that take a long time to cook, like carrots, in first and faster cooking vegetables in at the end.
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| Squid, shrimp and mussels |
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| Chopped orange pepper |
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| Cubed portobello mushrooms |
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| Squid, cleaned and sliced into rings |
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| Chopped bok choy, ends removed |
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| That Seafood Curry Serve with rice or noodles, or eat as a soup! |
