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GREEN CURRY WITH SHRIMP

Serves 8

Using the green curry paste will give this dish enough of a bite but not overwhelming. If you want to go with more heat, add up to one tablespoon in addition.

Ingredients needed:

• 1 small package of frozen uncooked shrimp (peeled & deveined)
• 1 small package of frozen bay scallops
• 1 tbsp green curry paste
• 1 tbsp coriander pounded and crushed
• 2 cloves garlic finely chopped
• 2 tbsp ginger peeled and finely chopped
• 1 can coconut milk
• 1 red bell pepper
• 1/2 large white onion
• 1/2  cup frozen green peas
• 1 can bamboo shoots
• 1 tbsp butter
• 1/4 cup chicken broth
• 1 tbsp of Pad Thai sauce (or Asian fish sauce)
• 1 tbsp lemongrass paste
• zest of one lime
• cilantro chopped lightly - for garnish (optional)

Thaw shrimp and scallops and rinse. Set aside. Heat butter in large pan at medium high heat. Add scallops and stir until half cooked (about 3-4 minutes) then add shrimp until cooked through (doesn't take long - 3 minutes). Add onion, red pepper, garlic, ginger, bamboo, coriander, lime. Stir until softened. Add coconut milk, chicken broth, Pad Thai sauce, green curry paste, lemongrass paste, and peas. Simmer for 5 minutes. Serve immediately in soup bowl. Garnish with cilantro. Best serve with side of cooked Jasmine rice.

Note: if you find that there is not enough liquid, you can add 1/4 of coconut juice or water.