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Seafood and Veggies with Red Curry
One of the joys of my life has been to see my children grow up sharing my love of cooking, especially darling daughter #2. While my son is more given to all-American man-food, my daughter shares my passion for other ethnic cuisines. In particular southeast Asian cooking. While her general unwillingness to follow recipes sometimes drives me nuts, I bow to her creativity. This wonderfully spicy concoction is simply amazing.
Pour about ⅓ of the coconut milk into a wok and heat until it starts to develop an oily sheen on the surface. Add the red curry paste, fish sauce and sugar and mix thoroughly. Add the mushrooms. Stir to coat and simmer for a minute or two.
Stir in the remainder of the coconut milk, return to a boil and add the lime leaves, basil, green beans and baby corn. Simmer gently for about 5 minutes until the green beans are crisp-tender.
Stir in the shellfish and the red pepper, and simmer until the shellfish is cooked, about 3-4 minutes.
This will soupy and spicy. Serve in a bowl over rice (preferably Jasmine or Basmati) or rice noodles.
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