This was dinner last night. We were near Uwajimaya, an Asian store that has great seafood. So of course I had to have some. W picked up a pound of rockfish (snapper) filets, half a pound of medium shrimp, and half a pound of beautiful bay scallops. I made the base by frying a tablespoon each of red and yellow Thai curry paste in the cream off a can of coconut milk, mashing the paste until it was smooth. Then added about 1.5 cups of chicken stock and 1.5 cups of coconut milk, one onion julienned, four pieces of dried galangal root, a couple of tablespoons of minced cilantro stems, one green onion sliced thin, a can of straw mushrooms and a large can of sliced bamboo shoots (both drained). I seasoned it with a packet of splenda, about 2 T of fish sauce, and about 2 T of lemon juice. I also steeped some dried lemongrass in boiling water and added that water, about a half cup, to the pot. That simmered for about 45 minutes while we cut the fish into 3” pieces and shelled the shrimp. (Then I took out half of the contents of the pot, about three cups, and set it aside to use in another meal, probably with chicken and zucchini.) The fish and shrimp went in for about six minutes, then I added the scallops and simmered another two minutes. When I tasted it I added a little salt and a T of lime juice. Then garnished with some chopped cilantro and green onion.
Unfortunately our diet doesn’t allow us to have the jasmine rice that would be perfect with this, but oh well. It was really good, the seafood was perfectly done, and the scallops were very tender and sweet.