Last night's mood was clean out the freezer before MDW travel. I foraged wild caught shrimp, wild caught cod, green beans, spinach, and okra. At first I was like WTF am I going to do with all of this, but then remembered I had 2 green curries in the pantry and extra kelp noodles, so the “Green” Green Seafood Curry was born. Serves 1.
2 (1lb) packages kelp noodles (I like Sea Tangle)
2 tsp baking soda
1 lemon, juiced
Roasted Maitake Mushrooms:
1 package maitake mushrooms
JF Universal Salt
“Green” Green Seafood Curry:
2 Tbsp olive oil
¼ white onion, diced
1 garlic clove, diced
A nice nob of ginger, grated
1 (13.5oz) can heavy coconut cream (sub coconut milk)
2 Tbsp green curry paste (I like Mike’s Organic)
½ cup frozen veg of choice (I included green beans, spinach, and okra)
1 small fillet wild caught cod, sautéed
5 wild caught shrimp, sautéed
JF Spicy Salt
Open and drain the kelp noodles. Place them in a large bowl, add the baking soda and lemon juice. Pour in 6 cups of hot water and mix well. Let soak for 10 minutes until tender, then drain.
Roasted Maitake Mushrooms
Preheat your oven to 375º. Toss the mushrooms in olive oil and season with JF Universal Salt. Convection roast until golden brown and crisp, turning halfway through.
“Green” Green Seafood Curry
In a large sauté pan begin to warm the olive oil, white onion, garlic, and ginger. Allow this to sweat down a bit and become fragrant. Pour in your coconut cream, incorporating well. Add your green curry paste, allowing it to break up and dissolve over the heat. Include all frozen veg, cooking down as it defrosts. Work in the softened kelp noodles.
Sauté your fillet of cod and shrimp in olive oil and JF Spicy Salt until cooked through.
Plate the shrimp, cod, and roasted maitake mushrooms over the curry base. Serve warm garnished with fresh lime juice, extra JF Spicy Salt, hot sauce, and cilantro. Enjoy!