This dish was a real winner. We like curry but usually have Indian-style curries. This Thai green curry is sweet but still spicy. It's a nice combination with the mild shrimp and scallops. I used whole wheat linguine but you could use rice noodles or plain rice if you prefer. The original recipe is from Epicurious but I made a few adjustments.
Thaw and shell your seafood if necessary.
Set a large pot of salted water to boil and add the linguine and cook according to package directions.
Chop the chili and the green onions and separate the white and dark green parts.
Heat some oil in a large pan and add the red chili and the light parts of the green onion. Reserve the dark green parts for the end.
Saute for about 5 minutes until softened, then add the green curry paste. I know this does not look pleasant but, believe me, it tastes better than it looks!
Heat the curry for a minute or so, then add the coconut milk, brown sugar, lime juice, fish sauce and a little stock or water.
Mix the curry into the liquid and bring it to a simmer. Let it bubble for about 5 minutes.
Once the linguine is almost cooked, add the scallops and shrimp to the sauce.
In just a few minutes the shrimp will turn pink and the scallops become opaque.
Add your veggies. I used baby bok choy. I just cut off the root end and rinsed the leaves. You could also use sugar snap peas. If you use broccoli, add it to the boiling pasta water 5 minutes before the linguine is cooked.
Drain the linguine and add it to the pan. The heat from the sauce and the pasta will wilt the bok choy.
Toss the noodles with the seafood and sauce.
Then toss with the green parts of the green onion and some chopped cilantro.
Serve this in a shallow bowl topped with a little more cilantro and green onion. Delicious, spicy and flavourful. You'll love it!