Winter food: Seafood curry with rice

Stuffy noses, chilly winds– This green curry based seafood meal will warm you from your toes to  your nose.

Prep + cooking time= 45 minutes
6 large servings


1.5 C bismati rice
3 C water
Combine in pot, bring to boil, the place on lowest setting to steam.

2 cloves minced fresh garlic
1 medium onion- finely chopped
1/4 corn oil or butter
4T green curry paste
1 whole red or yellow pepper julienned
4 C fresh spinach
3 cans coconut milk

1lb unpeeled frozen shrimp- peeled and tails removed
1lb frozen cod cut into 1″ cubes. Sprinkle lightly with salt and pepper.
1 can whole clams drained

  1. In a 4 qt pan, saute onions and garlic in oil until clear.
  2. Add 1-4 T green curry paste according to your taste and stir. Green curry can be hot and you can stir-in more later.
  3. Add julienned pepper and saute until pepper softens.
  4. Add spinach and stir around in pot, coating spinach leaves with onion and pepper mixture. Let spinach become limp.
  5. Add 3 cans coconut milk and stir.  Add more green curry paste if a stronger flavor is desired.  Heat mixture until steaming.
  6. Add cod, shrimp and clams and allow a few minutes to cook. Shrimp will become pink and tightly curled. Don’t overcook.

Serve over rice in bowls.

(c) AmyEilertsen 2017

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