This is a delicious recipe. It doesn't require any curry paste, the curry sauce is made from scratch. I live in a rural area, without an Asian grocery so I bought the ingredients through Amazon. This required a significant initial investment of $, but I've frozen the leftover lemongrass stalks, and have enough tamarind paste to last several years.
Serves: 8
Time to prepare: 1 hour
Fat: 5.7 g
Sat Fat 3.1 g
Calories: 364
% calories from fat: 14 %
Protein: 23.3 g
Carbohydrates: 54.1 g
Dietary Fiber 4.8 g
Sugars 14.6 g
2 – 8 oz bottles Clam juice
1 14 oz can lite Coconut Milk
1 large sweet potato, peeled and cubed
1 sweet red pepper, cut into small cubes
3 tomatoes, cut into small cubes
2 cups of cubed fresh pineapple (may substitute 14 oz can pineapple chunks)
1 small head of Baby Bok Choy, cut into bite sized slices
1 ½ teaspoon tamarind paste
1/3 finely chopped red onion
½ Tablespoon minced garlic
3 inch piece of Galangal or ginger root, thinly sliced
2 stalks fresh lemongrass, thinly sliced
2-4 green chilis, seeded and finely chopped
¾ teaspoon Fenugreek seeds
1 ½ teaspoon cinnamon
¾ teaspoon turmeric
1 Tablespoon cumin
1 ½ teaspoon coriander
1 ½ Tablespoons brown sugar
3 Tablespoons low sodium soy sauce
¼ cup fish sauce
Juice of ½ lime (preferably Kaffir lime)
1 ½ lbs. seafood (e.g. fish, shrimp, scallops, mussels)
Fresh cilantro.
Brown rice, cooked
Start brown rice.
Cook sweet potato. Heat clam juice, coconut milk, and sweet potato in medium sauce pan until simmers. Cover and simmer until sweet potato is al dente. Remove sweet potato from hot liquid and set both aside.
Prepare all vegetables.
• To prepare lemongrass, remove dry outer leaves until stalk is greenish-yellow. Cut 1 inch off the bottom. Slice 2/3 of the stalk, starting from the bottom.
• Bowl 1: Tomatoes and red peppers.
• Bowl 2: Pineapple, bok choy and cooked sweet potato.
Make Green Curry sauce. In food processor, combine next 15 ingredients (tamarind paste through lime juice). Pour into large skillet / wok; add coconut milk liquid. Stir and bring to a simmer over medium heat.
Add tomatoes and red peppers to curry sauce. Simmer 2-3 minutes until red pepper is crisp-tender.
Prepare seafood. Rinse. Cut seafood into bit sized pieces. Keep fish separated from other seafood.
Add fish to sauce, stirring to incorporate into sauce. Simmer 2 minutes..
Add remaining seafood and vegetables. Stir to incorporate into sauce. Cook until seafood is cooked and bok choy is crisp-tender.
Tweak sauce. Taste sauce. Add fish sauce, lime juice, or another green chili until sauce is to your liking.
Serve. A serving is ¾ cup of brown rice, topped with 1 1/3 cups of Seafood Curry. Add fresh cilantro leaves to taste. .