Seafood Thai Green Curry with Lime
2 cups coconut milk
1/4 cup green curry paste
1 tbsp. curry powder
1 cup chicken broth
1 tsp. fish sauce
1 stalk lemongrass ( although you can bag this if you want ) cut off the top and pound the rest to open
Small piece of red snapped cut into cubes
1/2 lb raw shrimp
1/2 lb raw scallops
1/2 lb calamari
2 small eggplants cubed
1 red pepper thinly sliced
1 jalapeno sliced
1/2 bag of frozen peas
chopped handful of cilantro and basil mixed together
In a large pot boil down 1 cup of coconut milk in half. Add the curry paste and curry powder and whisk for about a minute until fully mixed. Add the rest of the coconut milk and the chicken broth.
Add the lemongrass stalk. Bring to a boil and then simmer for about 5 minutes. Take out the stalk. If you dont' use the stalk you should still bring it to boil and then down to simmer for about 5 minutes. You can turn this off now and warm later to put everything together.
In a frying pan get it hot and cover the bottom with oilve oil. Saute the eggplant until they are almost mushy. I set this aside for later too.
Right before you put everything together, reheat the eggplant and put it in the sauce. Add the fish first because it takes the longest to cook, about 8 minutes. Then around 5 minutes later add the shrimp, the calamari and the scallops. Then add in the peas and the red peppers.
Let everything mix and make sure everything is cooked thoroughly. Serve over rice and sprinkle the cilantro/basil over the top. I used Jade rice that I made with coconut milk and chicken broth.