Wednesday, August 23, 2006
Bite with Belkys: Seafood Curry from Bonsai
Some meals are just easier to order out than to cook at home. But if you ever wanted to make thai food, we found a recipe that's simple and savory. Time to grab A Bite With Belkys.
The Chef: Tasha Sriboonrod
The Restaurant: Bonsai
The Dish: Seafood Curry
- 2 cups red curry sauce
- 3 tbsp. coconut milk
- 1/2 tsp. sugar
- 1 tsp. fish sauce
- red pepper flake (sprinkle to taste)
- 1 cup vegetable stock
- 6 oz. tilapia or fish of your choice
- 4 large 10/20 scallops
- 4-6 pieces squid
- 2 tbsp. bamboo shoots
- 2 tbsp. peas and carrots
- 1/2 cup red and green bell peppers
- 2 tbsp. basil leaves
-Into a hot pan over medium high heat, add red curry sauce, coconut milk, sugar, fish sauce and red pepper flakes and stir this altogether.
-Then add vegetable stock and stir.
-Add The fish and cook this halway through till one side is white, flip it over then add scallops, the squid, and the shrimp and cook till shrimp are pink.
-Add the vegetables and stir this altogether.
-If the sauce is too thick, add coconut milk now and stir.
-Finally, add your basil leaves.
-To plate the dish: Start with some boiled fresh asparagus, add the fish and seafood on top, then add the veggies, ladle on some sauce, and garnish with more coconut milk and basil leaves. Serve this with white rice if desired.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
14240 S.W. 8th Street
Miami, FL 33184
(Second location coming to Coral Gables Fall 2006)