Recipe Thai-Style Red Curry with Scallops and Leafy Greens

[Mountain Cat]

It's a Thai curry recipe but feel free to switch around the protein and the leafy greens.

Thai-Style Red Curry with Scallops and Leafy Greens​

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• 1 ounce dried shiitake mushrooms - reconstituted in hot tap water for at least 30 minutes. Remove any stems and slice the mushrooms once reconstituted.
• Reserve the mushroom water.
• Three tablespoons red curry paste. (Or green, your preference.) I used the "Thai Kitchen" brand.
• 1 can (14.5 ounces) whole coconut milk.
• When added to about 1/4 cup mushroom water, a total of 1/2 - 2/3 cup low sodium vegetable broth plus that mushroom broth.
• 1/2 teaspoon galangal powder. (or half an inch if you have whole galangal, minced)
• 1 teaspoon garlic paste or 2 garlic cloves minced.
• 2 inches of lemongrass paste
• 18ounces pak choy or bok choy. Baby will be less bitter.
• 4 ounces fresh leaf spinach, roughly shredded.
• 3 ounces fresh red cabbage, roughly chopped.
• 2 scallions/green onions, chopped.
• 1 teaspoon fish sauce (I use Vietnamese "Red Boat" brand). For vegetarian or vegan but still paleo, use coconut aminos instead.
• Optional 1- 2 Thai peppers, sliced in half longitudinally, optionally de-seeded.
• Optional - Red, orange or yellow bell pepper (for color contrast), de-seeded and thinly sliced longitudinally into narrow strips. (Note: I simply forgot.)
• Sea scallops. (Or, you could use shrimp, or small cubes of tofu/tempeh. Or shreds of chicken or pork - if the meat, add earlier, or pre-cook this.)
• Salt and pepper as needed.
• Cilantro, for garnish.

In a deep skillet, mix together the shiitake, curry paste, coconut milk, veggie+mushroom broth, galangal, garlic, lemongrass.

Simmer on a low bare boil for about 15 minutes or so, until the sauce develops some thickness. Stir often.

Add all the vegetables and fish sauce, and stir until they begin to soften. Add the scallops, taste for salt and pepper, and cook another two minutes, stirring frequently.
Serve over 4 ounces rice noodles cooked as per packaging, and top with optional cilantro as desired. Serves four.

The sauce depicted above is now thick enough to add in the vegetables.

 

[The Late Night Gourmet]

I love how there are a lot of well-thought-out ingredients that come together relatively easily here.