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Thai seafood green curry with quinoa
Course:
Main Course
Cuisine:
Asian Inspired, Thai
Keyword:
coconut curry, quinoa, seafood
Servings:
4
people
Author:
Steve Paris
The green curry paste and coconut cream provide a versatile foundation for building layers of flavour, resulting in this delectable Thai seafood green curry.
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Ingredients
3 - 4
Tbsp
Thai green curry paste
the best you can find. Using 4 Tbsp will be a bit more spicy.
400
ml
chicken stock
home made is best
400
ml
coconut cream
1 can
1/2
Tbsp
vegetable oil
10
g
butter
1
onion
5
cloves
garlic
5
spring onions
1/2
Tbsp
plain flour
1
large red pepper
1
yellow pepper
200
g
snow peas
1
bunch of fresh basil
1
large or 2 medium sweet potatoes
100
g
green peas
shelled
250
g
fresh salmon
skin off and pin bones removed
250
g
scallops
250
g
crab surimi balls
1
cup
uncooked quinoa
Instructions
Green Curry
Dice sweet potatoes to 1cm pieces.
Cook peas and sweet potato in the chicken stock.
Remove the vegetables from the stock and set both aside.
Roast red and yellow peppers for 30 minutes at 200 degC. Cut into strips.
Steam the snow peas until just done (a brighter shade of green and still crisp).
Pick out the best leaves of basil for the garnish. Crop up the rest.
Finely dice the onion, garlic, and spring onions. Reserve the diced green parts of the spring onion for the garnish.
Salute the onion in the butter and 1/2 Tbsp vegetable oil until softened. Add the garlic and white parts of the spring onion and cook until fragrant.
Add the green curry to the pan and cook together with the onions for 5 minutes. The curry fragrance will be quite strong at this point.
Add 1/2 Tbsp plain flower and stir well.
Slowly add the chicken stock stirring constantly.
Slowly add the coconut cream.
Simmer for 10 minutes.
The curry should have a slightly thickened consistency. If too thick, add a few Tbsp water, or better yet, fresh coconut juice.
Allow to cool, or carry on...
Quickly sear the scallops.
Brown the crab balls a little.
Dice the salmon fillets into 15ml pieces.
Quinoa
Rince quinoa.
Cook in a rice cooker with 2 cups of water.
When nearly ready to serve...
Bring curry back to a simmer should it have cooled down.
Add the steamed snow peas, chopped basil, roasted peppers, sweet potatoes, peas, crab balls, scallops, and diced salmon.
Simmer for a few minutes to allow the flavours to meld and the salmon is just cooked through.
Garnish with the reserved basil and green parts of the spring onions.
Notes
To serve, spoon some quinoa on to a plate, then ladle some curry on top of it.
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