Wednesday, February 20, 2013

Seafood Curry

A super flavorful curry loaded with veggies, seafood, and spice.  Serve over rice, or in a bowl with a spoon.  I used a Panang Curry Paste by Taste of Thai, but you could definitely substitute in some other pre-made curry paste.  This makes a big pot of curry that can feed a crowd, or just leave you with plenty of tasty leftovers.

What you need:

1-2 teaspoons Chili Oil or Olive Oil
2-3 tablespoons chopped fresh Ginger
1 medium/small Onion, chopped
5-6 cloves of Garlic, peeled and chopped
1-2 hot peppers (optional- I'm not sure what kind I used because I got them from the farm here and wasn't even a name, but I think that jalapeno or thai chilis would be good)
1 packet Panang Curry Paste (1.75 ounces) or another type of curry paste- just be sure to get paste, not sauce
1-2 teaspoons Thai Fish Sauce
1-2 teaspoons Rice Vinegar
2-3 teaspoons Curry Powder (optional, but I like to have a lot of spice and thought it needed this)
1-2 teaspoons Coriander 
1 medium Carrot, sliced thinly
3 large leaves of Chard, stalks and leaves sliced and separated
8 ounces Cremini Mushrooms, sliced
1 can Coconut milk
1-2 cups broth (you can use seafood, chicken, or vegetable)
3/4 pound peeled shrimp
3/4 pound fish, cut into bite size pieces (I used one piece of Swai and one piece of Grouper, because I had them in my freezer and wanted to use them up.  You can use whatever type of white fish that you like- tilapia, red snapper, cod, etc)
2-3 fresh tomatoes, cut into chunks
1 can diced tomatoes (mine were fire roasted with garlic)
2-3 teaspoons cornstarch, mixed with a little water
3-4 green onions, thinly sliced

Heat the chili oil in a large pot over medium-high heat.  Add the onion, garlic, and ginger.  Stir and let cook for 1-2 minutes, then add: the hot peppers, curry paste, fish sauce, vinegar, other spices, carrot, and sliced chard stalk.  Saute for a couple minutes and add the mushrooms and chard leaves.  Stir and add the coconut milk and broth.  Bring to a boil and add the fish and shrimp and tomatoes (fresh and canned). Bring back to a boil and reduce heat to medium low.  Let simmer until fish and shrimp are cooked through.  The fish should be falling apart and both should be opaque.  Add the cornstarch and cook for another minute, until the sauce thickens.  Stir in the green onion.

Serve over rice or with some bread for sopping up the sauce.  Enjoy!

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