Thai Vegetable Scallions-Shrimp Curry
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Recipe ingredients
- 2 medium Quebec potatoes
- 3 Tbsp. ( 45 mL) Irresistibles extra virgin olive oil*
- 1 pound (450 g) shrimp
- 3 small eggplants
- 1 red pepper, cut into strips
- 4 scallions, sliced into 3-cm (1 1/2-in.) pieces
- 1 Tbsp. (15 mL) green or red curry paste
- 14 oz ( 400 mL) can of unsweetened coconut milk
- 1 cup (250 mL) chicken broth*
- 2 Tbsp. ( 30 mL) fresh basil
- 1 cup (250 mL) snow peas
- To taste salt and freshly ground pepper
Preparation
Cook potatoes in a pot of salted boiling water for approximately 10 minutes, must still bebfirm in the centre when pricked with a fork. Remove from heat; drain and peel while potatoes are still hot. Dice and set aside.
Heat oil in a large non-stick skillet over medium-high heat and sauté shrimp for 3 to 5 minutes. Set aside. In the same skillet, brown eggplant and red pepper strips with a bit of oil for 5 minutes; add scallion and continue cooking for 2 more minutes.
Dilute curry paste with chicken stock. Pour curry mixture and coconut milk into skillet; add diced potatoes. Cook for 5 to 10 minutes over medium-high heat, stirring regularly with wooden spoon. Add shrimp and reheat a few minutes. Serve with basmati or jasmine rice.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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