Wednesday, May 2, 2012

Panang Curry with Veggies, Scallops, and Shrimp

My own creation :)

1 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 tsp diced lemongrass
1 tsp diced ginger
1 1/2 red bell peppers, sliced thin
1 bunch asparagus, trimmed, cut in 2-inch pieces
4 keiffer lime leaves
1 lb scallops
1 lb shrimp, peeled and deveined
1 yellow squash, chopped
1 green zucchini, chopped
2 tsp red curry paste
1 can coconut milk
1 cup water
4 handfuls fresh baby spinach
cooked white rice

1.  Heat olive oil in large wok over medium high heat.  Add onion and cook for about 5 minutes or until soft.
2.  Add garlic, lemongrass, and ginger.  Cook for about 3 minutes.
3.  Add bell pepper, asparagus, and keiffer lime leaves and cook for about 3 minutes.
4.  Add scallops, shrimp, squash, and zucchini.  Cook for about 8 minutes or until seafood is cooked through.
5.  Mix water, coconut milk, and red curry paste together.  Add to wok.  Add spinach and cook for about 3 minutes until spinach is wilted.
6.  Serve over cooked white rice.

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