Bite with Belkys: Seafood Curry from Bonsai

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

Serves 2.

FOR MORE INFORMATION:

Bonsai
www.bonsairestaurant.com
305-220-7755
14240 S.W. 8th Street
Miami, FL 33184
(Second location coming to Coral Gables Fall 2006)