Michele's Kinda Sorta Thai Curry

prep time:: 10 minutes
total time:: 30 minutes

Approximately 4 servings

One day, when I knew I’d be working late, I asked Jen if she could take Zoe Dog out for a walk. I’ll never forget the conversation we had that day, as she decided to raid my fridge at the very moment I called to check in on things. Me: “How are things?” Jen: “She’s fine. Oooh, what’s this?” Me: “Thanks for doing this, can you give her a treat?” Jen (munching sounds): “Sure. Mmm, you know...(smacking of lips)...I just might have to finish this.” Consider this my best effort to put this recipe down on paper, as it really is an evolution of one that was printed on a label. The measurements are just guidelines and the key to this recipe is to taste, taste, and taste even more throughout to make sure you’ve got it the way you prefer it. Even better as leftovers, like Jen had it, when the bean threads soak up the sauce.

ingredients

1 can of lite coconut milk
1 tablespoon of red curry paste (or more for added spiciness) Note: I prefer the kind that comes in a little jar, not the bigger paper packet
1 cup seafood - shrimp, scallops, or calamari all work well (you can substitute with chicken as well)
1 baby bok choy or 2 leaves regular size, chopped
1 scallion, chopped
1/2 red pepper, seeded and cut into long thin strip
1 small can of water chestnuts, bean sprouts, or bamboo threads (optional)
1 roll of bean threads or 1 package of Shirataki tofu noodles
2 tablespoons sesame or peanut oil
1 heaping teaspoon lemongrass
2 tablespoons of fish oil *this recipe is not complete without it
Curry powder (optional)
At least two teaspoons of lime juice

directions

1
In a frying pan, heat up the sesame oil and saute the seafood over a medium flame until thoroughly cooked.
2
In a medium sauce pan or wok, warm up the coconut milk and mix in the curry paste. Make sure to dissolve the paste thoroughly until you get an even yellow/orange color. Add red pepper strips, bok choy, scallions, water chestnuts et al, and lemongrass to the sauce and let simmer for approximately 5 minutes until veggies start to soften. If you are using bean threads as your noodles, begin soaking them for several minutes in hot water to prep them. Once they are ready, add the bean threads and seafood to the mix, and let simmer for two more minutes. Then add fish oil and lime juice and let simmer for ten minutes on a very low flame. You can add curry powder as you simmer for a stronger curry taste.