Thai Seafood Curry | A Black Girl's Guide To Weight Loss

Thai Seafood Curry

thai-curry-seafood-recipe

1 (13.5- to 14-oz.) can coconut milk
1/4 cup yellow curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
1/2 lb. large shrimp, peeled and deveined
1 cup sliced unripe green papaya (1/4-inch-thick bite-size slices)
1 cup bite-size asparagus pieces
1/2 lb. scallops, cut into bite-size pieces
1 cup halved cherry tomatoes
1/4 cup loosely packed chopped fresh cilantro
Lime wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, lime leaves, and remaining coconut milk. Bring to a simmer over medium-high heat.

After 2 minutes, add the shrimp, papaya, and asparagus and continue to simmer, adjusting the heat as necessary.

After 1 minute, add the scallops and continue to simmer. After another minute, add the cherry tomatoes and continue to simmer until everything is tender and cooked through, about 1 more minute.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with lime wedges.

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes health, fitness, nutrition, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss from the National Academy of Sports Medicine. She now lives in New York with her family, and is working on her 4th, 5th and 6th certificates.

4 Comments

  1. AshBash

    January 14, 2013 at 7:33 AM

    This sounds yummy! But I always make my own coconut milk. Its super easy. 1 cup coconut flakes to 3 cups of hot water and blend for 6 mins, then strain and BAM u have coconut milk!

  2. Lainey

    October 21, 2013 at 10:26 PM

    This looks delicious! I want to make it some time this week. How many servings is this?

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