Patting myself on the back because it’s been over a month since I first started blogging and so far I have been consistent with updating my page. I may not have much audience yet, getting there but I am very much thankful to my family and friends who show interests on my weekly blogs. Thank you Thank you! 🙂
So to start my second month of blogging, I want to share to you guys a seafood recipe! I’ve been focusing on recipes lately because I am experimenting a lot in the kitchen which is good because I rarely get to cook at home when I’m beat from work! I am chilling so I have more time to focus now on home cooked meals. 🙂
So this recipe reminds me of the time I used to do part-time job as a cook in a Thai food truck. Working at this food truck was exhausting but very rewarding. The owner slash my boss is originally from Thailand. She taught me the basics of Thai cooking and despite the struggle of communicating with each other, I am still very grateful to have worked with her. She’s a young lady but I admire her for her big dreams and achievements. She may be small but she’s a tough cookie too!
Pad thai, spring rolls, Pad kee mao, Pad see ew, coconut shrimps, curry, these are some of the dishes that we serve but what I will be cooking is a SEAFOOD CURRY. Fyi, my boss may be Thai, but she hates curry. Okay, HATE may be a strong word but I guess since she’s been eating it her whole life, she kinda got tired of it. Haha. But hey, she makes the best curries in town. 😬
Anyway, I did a few adjustments from her recipe and added a few ingredients of my own. So if you’re craving for Thai food and for curry, then this recipe is for you! Don’t worry, it’s simple to do and the ingredients are easy to find in supermarkets. Enjoy! 🙂
And Happy 1st Month of blogging to me! I’m going to eat to celebrate! Haha!
Serves 3| 15 minutes
1 small onion, sliced
4 cloves garlic, minced
1 small ginger, julienne
1 carrot, biased
1/2 green bell pepper, julienne
2 green chillies, sliced
1 handful fresh basil, roughly chopped
1 cup mushrooms, sliced
1 bokchoy, washed and dried
1 1/2 cup coconut cream
3 Tbsp green curry paste
1/2 cup water or stock
1/2 kg clam shells
1/8 kg shrimps; trimmed but skin on
2 Tbsp oil
2 Tbsp sugar
1. Heat oil in a large saucepan over medium heat. Saute onions, garlic, chillies and ginger.
2. Add carrots, mushrooms and bell peppers; saute until tender about 2 minutes. Add in the curry paste and cook until fragrant. About 1 minute.
3. Pour in the coconut cream, water/stock and the sugar. Bring to a simmer.
4. Layer shrimps, shells and bokchoy in the pan. Cover and simmer until seafood and bokchoy is cooked, about 5 minutes. Stir in fresh basil.
5. Ladle curry over rice or serve in a different bowl and serve.