You’ve Already Made an Appearance at Your Local Thai Restaurant in the Past Two Days

April 7, 2009 by

You're at work.  The craving begins ...

You have a hankering for that kickass Thai coconut curry dish from the restaurant up the road.  The one where despite the extensive menu and frequency of visits, you rarely can get past your three "go to" entrees - coconut curry being one of them - because they're just that good.

You could stop on your way home.  But you just went there on Sunday. 

Not to mention twice last week.  

And who could blame you?  Thai food has the perfect combination of healthy ingredients and lots of flavor.  Plus it's just SO good.

I'm a huge fan of Thai food.  And while I haven't quite mastered all of my favorite dishes, coconut curry I nailed on the first shot.  (I've yet to make the perfect Pad Thai, so if you know the secret or have the perfect recipe, I'd love to hear from you!)

Now this recipe may seem like it has a lot of ingredients, but if you love Thai food, I highly recommend you buy enough of the nonperishable ingredients to have on hand.  Once you make this dish you'll crave it again and again, and I'll share other recipes that use the same ingredients in coming posts.

So the next time you're craving Thai curry and you don't want to suffer the embarrassment of four visits to your local restaurant in one week, don't worry.  You have the perfect recipe.

Until our next meal,

Rebecca

Seafood Thai Coconut Curry

Delicious Thai Curry from Home

Delicious Thai Curry from Home

Ingredients:

  • 2 Tbs Oil
  • 1 Onion, Thinly Sliced
  • 1 Red Pepper, Thinly Sliced
  • 1 Zucchini, Thinly Sliced
  • 2 Cloves Garlic, Minced
  • 1 Tbs Fresh Ginger, Minced
  • 2 Tsp Red Curry Paste
  • 1 Bottle (8oz) Clam Juice (Trust me!)
  • 1 Cup Unsweetened Coconut Milk
  • 2 Tbs Light Brown Sugar
  • 2 Tbs Fish Sauce
  • 1/2 Pound Shrimp
  • 1/2 Pound Scallops
  • 4 Cups Fresh Spinach Leaves

Directions:

  1. Heat oil in large skillet or wok over medium-high heat.
  2. Stir fry onions, red pepper and zucchini for 5 minutes.
  3. Stir in garlic, ginger, and curry paste.
  4. Stir in claim juice, coconut milk, brown sugar and fish sauce.
  5. Bring to a boil, reduce heat to low, and simmer for 2 minutes.
  6. Add scallops, shrimp and spinach.  Cook 3 minutes.
  7. Serve with brown rice.

Cooking Tip: Make sure you prep and pre-measure all of the ingredients before starting.  This recipe goes super fast so you'll want to be able to quickly add the ingredients in the pan.

Serves 3-4 * Prep Time: 20 minutes * Cook Time: 20 minutes

Adapted from a recipe originally published in Fitness Magazine.

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!

3 Comments

  1. Chela

    This recipe sounds amazing!

  2. ALEXREM

    Nice work! I’ll have to do a cross post on this one 😉

  3. Jaclyn

    My husband and I are BIG Thai fans but can't seem to find a good Thai restaurant close to home. I made this dish on Saturday night and it was a hit!! Thanks Rebecca!

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