Cook Time: 20 minutes
Serves: 2
Ingredients
- 12 large prawns or shrimp, heads and tails on
- 12 large scallops
- 1 bay leaf
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 Tbsp minced fresh ginger
- 2 tsp minced garlic
- 3 Tbsp Thai green curry paste (I use Thai Kitchen brand)
- 1/2 tsp chile pepper flakes (reduce to 1/4 tsp if you like it less hot)
- 1 shallot, chopped
- 1 400 ml tin coconut milk
- 1 cup of fresh chopped cilantro
- 2 tbsp fresh squeezed lemon
- 1 tsp brown sugar
- 2 cups cooked Jasmine rice
- 2 cups steamed greens like spinach, kale, or Bok Choy
- Cut the heads off the shrimp, peel and de-vein.
- Place the heads and shells into a large sauce pan with the butter and 1 tbsp of extra virgin olive oil and saute over medium high heat for 5 minutes. Add a tsp of salt, the bay leaf, and two cups of water. Bring to the boil, cover, and simmer on low for 60 minutes.
- Strain the broth through a cheesecloth draped colander and set aside.
- Pat the prawns and scallops dry. Sprinkle the seafood on both sides with salt and pepper.
- Heat the vegetable oil in a large non stick skillet over medium heat and sear the scallops, three minutes per side. Remove from pan.
- Saute the shallots for 1 minute getting all the flavour off the bottom of the pan. Add the ginger, garlic, green curry paste, and chiles in the same pan stirring constantly for 1 minute. Adjust the heat if pan too hot.
- Add the shrimp and coat well with the spices.
- Pour 3/4 of a cup of the reserved stock and coconut milk over all and stir well to incorporate. Bring to the boil, add the cilantro, stir in the fresh lemon juice and brown sugar. Let the prawns boil for 2 minutes until cooked and remove with a slotted spoon so they don't over cook.
- Serve in bowls with 1 cup of rice, the steamed greens, 6 prawns, 6 scallops, and generous ladles of the broth over all.
