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Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 4 with steamed rice
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| Rather than the traditional thin soup-like Thai curry called gaeng, this choo chee style curry has the consistency of a 'western' cream sauce. To make the 'zucchini spaghetti,' use a Japanese mandoline. It is not only a great time-saver but it also produces a perfect julienne. To produce a livelier green color in the sauce without making it unbearably hot, puree 1 cup of basil leaves and add it to the simmering curry paste. |
RECIPE INGREDIENTS
| One 13.5 ounce can unsweetened coconut milk |
| 2 zucchinis, about 1/2 pound |
| 2 yellow crookneck squash, about 1/2 pound |
| 2 1/2 tablespoons vegetable oil or more, if needed |
| salt and pepper |
| 1 pound medium scallops |
| 1 to 2 tablespoons packaged (or home-made) Thai green curry paste, or to taste |
| 1 tablespoon palm sugar or brown sugar |
| 1 to 2 tablespoons fish sauce (nam pla) |
| 8 kaffir lime leaves (bai makrut) or domestic lime leaves |
| 1 handful of Thai basil leaves (bai horapah) or domestic basil, and sprigs for garnish |
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DIRECTIONS
To separate the coconut milk, do not shake the can before opening it. Scrape off 1/2 cup of the top thick layer, the coconut cream, into a bowl. Measure 1 cup of the remaining liquid, the coconut milk, into a separate bowl; set aside.
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Use a mandoline with the medium-width (1/8-inch wide) blade and cut the zucchini and yellow crookneck squash, lengthwise, into long julienne strands. (Or if preferred, cut crosswise into thin slices.) In a wok or skillet over medium-high heat, add 1 1/2 tablespoons of oil. When hot, add both squashes and sauté, tossing carefully, until the strands droop and cling together, about 3 minutes. Season with salt and pepper. Set aside and keep warm.
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Meanwhile, pat dry the scallops on paper towels. In a wok or non-stick frying pan over medium-high heat, add the remaining 1 tablespoon oil. When hot, add one layer of scallops. Let the scallops brown without stirring for about 1 minute. With tongs, turn the scallops over and brown the second sides, about a minute longer. (You may need to do the scallops in two batches.) When done, remove to a plate and keep warm.
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Add the coconut cream to the wok or pan. Stir continuously until thick bubbles appear, about 2 minutes. Reduce to medium heat; add the curry paste and cook, stirring frequently until fragrant, about 2 minutes. Add the palm sugar, fish sauce, the reserved 1 cup coconut milk, and the lime leaves. Increase to high heat and bring to a boil. Immediately reduce to medium heat and simmer, stirring occasionally, until the sauce thickens to a creamy consistency, about 1 to 2 minutes. Taste and adjust the seasonings. Add the basil leaves and cook just enough to wilt.
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Spoon the sauce into 4 large flat plates. Put a quarter of the zucchini spaghetti into the center of the plates ringed with scallops. Garnish with sprigs of Thai basil.
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Recipe created exclusively for Cooking.com by Joyce Jue.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4 with steamed rice
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| Carbohydrates, Total: |
11g |
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