Seafood with Thai Green Curry
Seared scallops, prawns and mussels are paired with a velvety smooth velouté sauce. With just a hint of Thai green curry paste, this dish is sure to please.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rouxbe.com.
Ingredients
- 2 cloves fresh garlic
- 1/4 cup shallots
- 1 tbsp ginger (heaping)
- 1/2 stalk lemongrass
- 4 shiitake mushrooms
- 12 large prawns
- 12 mussels
- 12 medium scallops
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 to 2 cups fish or chicken stock
- kosher salt (to taste)
- white pepper (to taste)
- 1/3 cup white wine
- 2 to 3 tbsp Thai Green Curry Paste (on Rouxbe)
- 1 1/2 tsp fish sauce (or to taste)
- 1/2 fresh lime
- 2 tbsp Thai sweet basil
- 3 tsp grapeseed oil
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