Thai Seafood Curry

I convinced Tobey that we should do our grocery shopping at PA's on Fort yesterday afternoon, and I got so excited in the seafood section that I pretty much bought everything. When we got home and realized that our groceries were barely going to fit in the fridge so, I decided to come up with a recipe that would use a lot of the ingredients we bought. Now, what to do with shrimp, mussels and squid? I used some inspiration from some of the Thai and Vietnamese dishes I tasted on my travels over the summer and came up with a Thai curry stew. So here it is (lightened up of course)!

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.

Squid, shrimp and mussels

Chopped orange pepper

Cubed portobello mushrooms

Squid, cleaned and sliced into rings

Chopped bok choy, ends removed

That Seafood Curry
Serve with rice or noodles, or eat as a soup!