Even though it’s warming up here in Northern California, I’m still pushing that it’s winter. Not pushing for crappy weather, but I want the opportunity to make warm and comforting foods to hang around for just a little bit longer. Don’t get me wrong – I love the summer months of grilling, fresh fruit and vegs…but there’s something ever so lovely about food that warms your soul.
It’s raining today. I walked with Erik and Sherp to the studio to do a little work, and then wanted to head home. The rain has stopped me. I can hear it hitting the studio roof with fury, and can no longer head home like I planned (I was not smart enough to bring an umbrella).
So I think I’ll wait it out, cross my fingers that it will break long enough to walk myself home.
In the meantime – here’s a recipe for you to make that is perfect for a cool winter night. It’s absolutely scrumptious.
From Bon Appetit
- 2 tablespoons unrefined peanut oil
- 5 green onions, finely chopped, dark green parts separated from white and pale green parts
- 3 tablespoons minced fresh cilantro, divided
- 3 garlic cloves, minced
- 6 tablespoons Thai green curry paste
- 1 1/4 cups water
- 1 13- to 14-ounce can unsweetened coconut milk
- 2 small fresh red Thai chiles or 1 red jalapeño chile
- 2 kaffir lime leaves
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
- 4 cups thinly sliced bok choy
- 8 ounces uncooked medium shrimp, peeled, deveined
- 8 ounces bay scallops
- 1 pound green or black mussels, scrubbed, debearded
- 2 tablespoons minced fresh basil
- 2 cups (about) steamed rice
- Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, then mussels in pan.
- Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
- *Unrefined peanut oil can be found at natural foods stores and markets. Thai green curry paste, coconut milk, and fish sauce are sold at many supermarkets and at Asian markets. Look for fresh or frozen kaffir lime leaves at markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
- *Please try and buy responsibly farmed and fished seafood.