Thai Curry Seafood Bruschetta Recipes

THAI GREEN CURRY WITH SEAFOOD

Thai Green Curry with Seafood image

This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.

Provided by Jeanne Thiel Kelley

Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 makrut lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

Steps:

Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among four shallow bowls. Ladle curry over rice and serve.

THAI CURRY SEAFOOD BRUSCHETTA

Thai Curry Seafood Bruschetta image

I love bread and seafood and this is a light and tasty preparation of both together! I read about it a 28 Cooks website.

Provided by Mosuga4me

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 1/2 cups diced plum tomatoes
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
2 (15 ounce) cans coconut milk
1 1/2 tablespoons red curry paste
3 lbs assorted seafood
1/4 cup fresh cilantro, chopped
salt

Steps:

In large pot, heat olive oil over medium high heat. Add tomatoes, ginger, and garlic, and saute for 1 minute. Add coconut milk and curry paste, stir well, and bring to a boil. Add seafood and lower heat to a simmer. (It may be necessary to add seafood a little bit at a time, judging by how fast it cooks - please see the info at the end) Simmer until seafood is done. Add cilantro or parsley, stir well, and served with crusty bread of your choice.
The following are guidelines on roughly how long my seafood took to cook:.
5-7 minutes.
Large clams.
Large scallops.
Large shrimp.
3-5 minutes.
Fish (flounder, tilapia, etc), cut into 1-2" pieces.
Smaller shrimp.
Bay scallops.
Mussels.

Nutrition Facts : Calories 502.8, Fat 46.2, SaturatedFat 35.9, Sodium 115.5, Carbohydrate 22.2, Fiber 5.8, Sugar 15.5, Protein 6.8

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