Seafood with homemade green curry

Name: Seafood with homemade green curry
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 small bunch fresh cilantro; 4 cloves garlic, chopped; 1 shallot, chopped; 2 stalks green onion, chopped; 1 jalapeno, de-seeded and chopped; 1 lemongrass stalk, finely chopped; 1 thumb-sized nub ginger, finely chopped; 1 small bunch fresh basil leaves, chopped; Juice and zest of 1 lime; 3 tbsp fish sauce; 1/2 tbsp brown sugar; 1/2 tsp ground cumin; 1/2 tsp ground white pepper; 1/2 tsp ground coriander; 1-14 oz can coconut milk; 3-4 oz fillets firm white fish (I used frozen haddock); 12 prawns, 31/40 size, shelled and deveined; 1/2 cup bay scallops

Robert Gonzal @robert

Vancouver BC

I used to make curry using store bought curry paste. Boy, was that silly. Making homemade curry is not only easy, it's so much fresher and more delicious than anything you can buy premade.

Robert Gonzal @robert

Vancouver BC

I used to make curry using store bought curry paste. Boy, was that silly. Making homemade curry is not only easy, it's so much fresher and more delicious than anything you can buy premade.

Saved

Ingredients

15 minutes

6 servings

1small bunch fresh cilantro
4 clovesgarlic, chopped
1shallot, chopped
2 stalksgreen onion, chopped
1jalapeno, de-seeded and chopped
1lemongrass stalk, finely chopped
1thumb-sized nub ginger, finely chopped
1small bunch fresh basil leaves, chopped
Juice and zest of 1 lime
3 tbspfish sauce
1/2 tbspbrown sugar
1/2 tspground cumin
1/2 tspground white pepper
1/2 tspground coriander
1-14 ozcan coconut milk
3-4 ozfillets firm white fish (I used frozen haddock)
12prawns, 31/40 size, shelled and deveined
1/2 cupbay scallops

Saved

Steps

15 minutes

1

Pick the leaves off half the cilantro. Set the leaves aside for garnish. Put the stems as well as the remaining cilantro, plus all the ingredients except for the coconut milk and seafood, into a food processor or blender. Blitz until you get a slightly chunky paste.
2

Add a splash of veg oil to a large pan on medium-high heat. Add 2 to 3 heap tbsp of the curry paste and let cook for 1 minute. Add the coconut milk and bring to a simmer.
3

Lay the fish into the sauce. I put mine in frozen, so they took about 7 minutes to cook through. If defrosted, they'll take less time. When the fish is almost cooked, add the prawns and scallops. Continue simmering for 2 to 3 minutes until the prawns are pink. Add salt if needed. Chop the cilantro leaves you set aside previously and sprinkle it over the curry. Serve with freshly steamed rice.