Can you believe it? It’s almost April and the cold weather is finally fading away (Phew). With the end of March here, it means that I should submit my entry into the Royal Foodie Joust for this month.
Last month, Val of More Than Burnt Toast was voted by her peers to have presented the best dish. Val won the esteemed apron and the privilege of choosing the three ingredients for th ensuing Joust.
We were put to task to cook something up that used citrus, seafood and coconut. Hmmm, what can I do that’s Greek and has coconut? NOTHING!
Again, the Joust forced me outside of my comfort zone and forced me to cook with ingredients new to me. I chose Thai food. Maybe it’s a cop-out but I do enjoy Thai food and this competition would force me to work with new ingredients.
If you love Thai food but you’re a little intimidated, try this dish out. Despite the exotic ingredients, it was very simple: boil rice, sear the seafood and make the sauce. Put it together and you have a Thai meal.
If you love curry but others aren’t too keen on it, green curry could be the way to entice to the “dark side”. Green curry is milder and mellower than red curry, which is hotter and stronger. Most of the ingredients can now be found in the international aisle of your grocery store and if not, you’re sure to find everything at your Asian market.
Look for the roundup of the Royal Foodie Joust, hosted this month by Dharm of Dad-Baker & Chef who’s guest-hosting for Jenn, who’s “goin’ to chapel, gonna get mar-ar-ar-ied”!
Thai Green Curry With Scallops & Shrimp
(for 4)
12 fresh sea scallops
16 medium-sized shrimp (peeled and deveined)
salt and pepper
sweet paprika
2-3 tbsp vegetable oil
2 heaping Tbsp. green curry paste
1 Tbsp. dark brown sugar
1-2 stalks lemongrass, bruised with the dull, top part of your knife
1 red bell pepper, cut into slices
zest of 1 lime
400ml coconut milk (1 can)
good splash of Thai fish sauce
small handful of basil, hand torn
juice of 1/2 a lime
- Pat-dry your scallops and lightly score both sides of them. Add the scallops in a bowl with your shrimp, a splash of vegetable oil, salt, pepper and some sweet paprika. Toss to coat the seafood and meanwhile, place a large skillet over high heat with some vegetable in it.
- First, sear your scallops for 1 1/2 minutes a side and then reserve. Add some more vegetable oil into the skillet and now quickly sear your shrimp until they’ve just turned pink (we will finish off cooking through the seafood later). Wipe the excess oil with a towel.
- Heat some more oil in the same skillet. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
- Reduce the heat slightly and add the coconut milk, lime zest, fish sauce and red peppers and bring to a simmer, cooking for 15-20 minutes or until thickened slightly. Stir in the basil and lime juice. Check for seasoning, adding more fish sauce or lime juice.
- Allow the curry to sit for a few minutes so the sauce becomes creamier. Serve with lots of fragrant Thai jasmine rice.
Yum! I do like a good green curry – and scallops and shrimp, too! Looks great.
I really enjoy Thai flavours and this dish sounds nice and simple and tasty. You can’t really go wrong with shrimp and scallops…mmm…
Peter, I swear, I don’t make idle comments… this dish is outstanding and imagine that this is you cooking out of your comfort zone. I really admire your work.
That looks gorgeous, Peter. And I love the combination of flavors you’ve presented here, and I can’t wait to try them (once my Thai basil starts growing!).
This is out of your comfort zone? Doesn’t look like it!
I definitely need to check out the Joust- haven’t jumped into that one yet.
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
The colors are just awesome on that plate of food and I can only imagine what the flavors must have been like…
Spring is here
The sky is blue
(whoa-whoa-whoa)
You’ve got a real contender here. Hmmm. I think you may have my vote.
You did a great job with this dish! It’s a beautiful curry. Good luck!
It certainly doesn’t look like you were out of your comfort zone. I love Thai Curry, green or red, yum.
Good use of the Joust ingredients Peter. Good luck !
Beautiful, Peter! The seared scallops look so inviting! (and in answer to your question of whether or not I cried as a child to get my way? I might have, and still might to this day. LOL) I am seriously contemplating making your mom’s phyllo one of these days, too. I’m a little skeert though. ;)
You seem pretty versitile with all cuisines. Beautiful dish.I just purchased some green curry paste.
Peter, this looks delicious! Going out of your comfort zone is a good thing!
This is an excellent choice for the Joust Peter!!! You may just be wearing a new apron this month:D Glad to hear that Spring is just around the corner. I will be glad when my 80 year old parents don’t have to shovel anymore:D
This just goes to show that a good cook, no matter where he’s from or where the borders of his comfort zone are, can make something that makes me want to lick the screen! I’m bookmarking this page – I love all the ingredients here!
Damn Greek supermarkets. I am so frustrated as I can’t find any of these unusual ingredients. Your dish looks yummy. Don’t forget to bring some with you in 9 hours.
That looks delicious! I just made scallops last night.
Ferdz, the coocnut milk wins me over too!
Kevin, this dish was too easy.
Cynthia, thank you so much. It means alot from someone who’s more familiar with these ingredients.
Liz, thai basil rocks…and this dish can be used w/ chicken and other veggies.
Lori, I’ve only used curry paste once before, so yes.
Nina, it was a delight…a little sweet, little spicy.
Emi, you can vote 2 X’s if you wish!
Nikki, I knew it! You put on that pouty face and always get what you want! lol
Glam, you’re gonna love the green curry.
Christine, it’s one of my goals this yr.
Val, speaking of apron..I’m waiting to see you sport it on your blog. ;)
Toni, I’ll try & eat any dish, from any cuisine, it’s about taste.
Ivy, look in the Chinatowns there…the ingredients are there.
Jessy, scallops are one of fave seafoods.
I love, love, love Thai green curry, and this looks like a great version! With scallops AND shrimp, it would be a perfect company dish.
The beauty of Thai cuisine is the mix of the elements and the simplicity of preparation. Your dish is totally appealing. Today Thailand…tomorrow the world :)
MMM..green curry is one of my favorite dishes! Is there anything you can’t cook????
Great blog, this dish is making my mouth water!
This looks delicious- I love thai!
Your cooking is always so droolworthy! This recipe is terrific and your photos show it off so well. I’m thinking it would be great with shrimp, too…
Um…okay, so I was so fixated on those luscious looking scallops, I didn’t notice the shrimp on the second line of the recipe which I am now copying…Why does the lemongrass have to be “bruised?” I just bought some and have never prepared it before. Do tell!
Laurie, this dish can served to guests and made in no time.
Giz, Thailand’s on my “to see” list.
Pam, lots I can’t cook…I’d like to dabble in Indian.
Simply, thank you and welcome!
Pixie, I have yet to meet someone who doesn’t like thai.
Kelly, thank you…need a napkin? lol
As for lemongrass, bruising the it with the blunt side of your knife is how you unlock, release it’s essential oils, as it’s woody.
Oh Peter this dish looks absolutely delicious and as always great photo’s of the dish!
Hey, wait…
Well, at least mine had foam. Simpatico, we haz it.
Man, this looks good. Congratulations on going outside of your comfort zone to make something that looks and sounds truly terrific.
Hi Peter…this looks SO GOOD; better than anything I’ve seen in a long time. YUM!!
absolutely divine!
great looking dish. I’ve been looking for new ideas for scallops and this totally takes the cake. thanks as usual :)
Rosie, how can this dish not photgraph well?
Heather, get a travelling gig to Ontario and I’ll feed ya, sans foam!
Cake, more Thai to come.
Passion, thank you so much…I welcome all cuisines.
Maria, green curry is milder than red curry, Greeks would love this.
Randi, anything to get you to eat more seafood…you go girl!
Peter, this dish looks like a winner in the Joust! Que rico!!!!
Nothing in the Spanish food recetario with these three ingredients either ;-)
I agree with Cynthia, Peter, I love that you went outside your comfort zone and created a beautiful dish! Fantastic job!
its look delicius.. I love Thai curry too… extra chilli for me.
I have scallop on my freezer, I’ll like to make this curry.
regard from Norway
A.G