Sunday, February 17, 2013
Back to Thailand again. I just can't seem to get enough of these curries!! You really can't go wrong with them as they are great tasting and low fat when you use the light coconut milk. Mine was made with mussels and shrimps but you could certainly use any other type of seafood.
Shrimp & Mussels in a Red Curry Sauce
2 tbsp. vegetable oil
4 shallots, diced
2 tbsp. Thai Red Curry paste, more if you like it really spicy
2 (13 oz) can of Lite Coconut Milk, or regular, if you prefer
juice of 2 limes
4 tbsp. brown sugar
2 tbsp. fish sauce
2 medium red peppers, sliced in thin strips
2 lbs mussels, cleaned and de-bearded
2 lbs. large shrimp, peeled and de-veined
2 tbsp. fresh cilantro, chopped
In a large Dutch oven heat the oil over medium heat and saute the peppers until crisp-tender, about 5-7 minutes. Stirring occasionally. Add shallots and saute for about 5 minutes more.
Add in the curry paste and stir into the vegetable mixture until well combined. Add the coconut milk, lime juice, fish sauce, brown sugar. Mix and bring to a boil. Add the mussels and lower heat to a low flame, cover and steam for 5 minutes. Add in the shrimps and mix well. Continue to cook until the mussels are open and the shrimps turn pink, stirring occasionally. Any mussels that are not open, discard as they cannot be eaten.