Ingredients:
(serves 4-6)
CURRY:
- 1-2 Tbsp. peanut oil
- 1 Tbsp. garlic, minced or chopped
- 2-3 shallots, chopped
- 2 Tbsp. green onion/scallion, thinly sliced
- 2 (13.5-14 oz) cans of coconut milk
- 1-2 cups seafood stock or broth
- 2 Tbsp. ginger, minced
- 1 Tbsp. fish sauce
- ¼ cup fresh lime juice or one fresh lime, squeezed
- 1-2 Tbsp. yellow curry powder
- ¼ tsp. chili powder
- 1 Tbsp. soy sauce
- Lemongrass to taste (grated fresh is better!)
- 1-2 Tbsp sesame oil
- 1 lb. fresh, peeled shrimp
- 1 lb. fresh mussels
- Salt & pepper to taste
- Chili peppers/flakes or hot sauce (to taste)
- Fresh Cilantro, chopped (garnish, to taste)
RICE (BASE):
- 1 ½ cup dry Jasmine rice OR 1, 12 oz package frozen riced cauliflower
- 1 Tbsp. coconut oil
- 1 tsp. salt
Directions
FOR THE RICE:
Using a fine-mesh strainer, rinse the rice until the water runs clear. Let the water drain off.
Place a medium-size pot over medium heat and add a tablespoon of coconut oil. Add the rice and stir frequently for approximately 1 minute, until it starts smelling nutty and turns a pale tan.
Add 3 cups of water and bring to boil. Once boiling, add a teaspoon of salt and reduce the heat to low, and simmer for approximately 20 minutes or until all the liquid is absorbed and the rice is tender.
Remove from the heat and cover the pot. Let it stand for 5 minutes.
FOR THE CURRY:
While the rice is cooking, make the curry.
In a large pot or skillet, sauté half of the garlic, and all of the shallots, and white parts of scallions in roasted peanut oil until soft.
Add coconut milk, seafood stock, ginger, fish sauce, lime juice, curry powder, chili powder, and soy sauce. Bring to a simmer.
Grate lemongrass into the sauce to taste then place the stocks into the pot to add flavor.
While the sauce is simmering, in a separate frying pan, sauté shrimp in sesame oil and remaining garlic until browned on the outside.
Add mussels and shrimp to the sauce and continue to simmer until the mussels are open and the shrimp is fully cooked (about 5-8 minutes).
Add green parts of scallions and remove lemongrass stalks. Remove from heat immediately so mussels and shrimp do not get tough. Season with chili peppers/flakes, salt, pepper, and hot sauce to taste.
TO FINISH AND SERVE:
Divide the (cauliflower) rice among 4-6 deep bowls. Ladle the curry, with even portions over it. Garnish with cilantro and serve hot.
Nora Feeley
Silverado VP of Marketing & DTC
SILVERADO RECIPE HACK!
Substitute the rice with frozen riced cauliflower for a grain-free dish.