Can you believe it? It's almost April and the cold weather is finally fading away (Phew). With the end of March here, it means that I should submit my entry into the Royal Foodie Joust for this month.
Last month, Val of More Than Burnt Toast was voted by her peers to have presented the best dish. Val won the esteemed apron and the privilege of choosing the three ingredients for th ensuing Joust.
We were put to task to cook something up that used citrus, seafood and coconut. Hmmm, what can I do that's Greek and has coconut? NOTHING!
Again, the Joust forced me outside of my comfort zone and forced me to cook with ingredients new to me. I chose Thai food. Maybe it's a cop-out but I do enjoy Thai food and this competition would force me to work with new ingredients.
If you love Thai food but you're a little intimidated, try this dish out. Despite the exotic ingredients, it was very simple: boil rice, sear the seafood and make the sauce. Put it together and you have a Thai meal.
If you love curry but others aren't too keen on it, green curry could be the way to entice to the "dark side". Green curry is milder and mellower than red curry, which is hotter and stronger. Most of the ingredients can now be found in the international aisle of your grocery store and if not, you're sure to find everything at your Asian market.
Look for the roundup of the Royal Foodie Joust, hosted this month by Dharm of Dad-Baker & Chef who's guest-hosting for Jenn, who's "goin' to chapel, gonna get mar-ar-ar-ied"!
Thai Green Curry With Scallops & Shrimp
(for 4)
12 fresh sea scallops
16 medium-sized shrimp (peeled and deveined)
salt and pepper
sweet paprika
2-3 tbsp vegetable oil
2 heaping Tbsp. green curry paste
1 Tbsp. dark brown sugar
1-2 stalks lemongrass, bruised with the dull, top part of your knife
1 red bell pepper, cut into slices
zest of 1 lime
400ml coconut milk (1 can)
good splash of Thai fish sauce
small handful of basil, hand torn
juice of 1/2 a lime
- Pat-dry your scallops and lightly score both sides of them. Add the scallops in a bowl with your shrimp, a splash of vegetable oil, salt, pepper and some sweet paprika. Toss to coat the seafood and meanwhile, place a large skillet over high heat with some vegetable in it.
- First, sear your scallops for 1 1/2 minutes a side and then reserve. Add some more vegetable oil into the skillet and now quickly sear your shrimp until they've just turned pink (we will finish off cooking through the seafood later). Wipe the excess oil with a towel.
- Heat some more oil in the same skillet. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
- Reduce the heat slightly and add the coconut milk, lime zest, fish sauce and red peppers and bring to a simmer, cooking for 15-20 minutes or until thickened slightly. Stir in the basil and lime juice. Check for seasoning, adding more fish sauce or lime juice.
- Allow the curry to sit for a few minutes so the sauce becomes creamier. Serve with lots of fragrant Thai jasmine rice.
