Thai Curry Seafood Bruschetta Recipes

Steps:

• In large pot, heat olive oil over medium high heat. Add tomatoes, ginger, and garlic, and saute for 1 minute. Add coconut milk and curry paste, stir well, and bring to a boil. Add seafood and lower heat to a simmer. (It may be necessary to add seafood a little bit at a time, judging by how fast it cooks - please see the info at the end) Simmer until seafood is done. Add cilantro or parsley, stir well, and served with crusty bread of your choice.
• The following are guidelines on roughly how long my seafood took to cook:.
• 5-7 minutes.
• Large clams.
• Large scallops.
• Large shrimp.
• 3-5 minutes.
• Fish (flounder, tilapia, etc), cut into 1-2" pieces.
• Smaller shrimp.
• Bay scallops.
• Mussels.

Steps:

• Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the 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 the carrot; cover and cook until carrot is just tender, about 5 minutes.
• Layer bok choy, shrimp, scallops, and 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 the dark green parts of green onions, 2 tablespoons cilantro, and basil.
• Divide rice among four shallow bowls. Ladle curry over rice and serve.