Today is the last day of this column on Beliefnet.com. After over 12 years of daily writings on Beliefnet, I’m moving on. I thank God for this wonderful experience. As far as I’ve been told, I’m the last original Beliefnet contributing editor and writer; everyone else is new. Now, however, I need to make some […]
Oh my gosh, this recipe is really delicious, if I may say. Not fattening, either, but be sure to use the low-fat coconut milk and only have a small portion of it, savoring each bite and eating slowly. I made it the other night for my wife and we both loved it. It’s a variation of a classic Thai recipe but modified for milder western palates. I hope you love it as much as I do.
Dr. Norris J. Chumley’s Thai Seafood with Red Ginger-Peanut Sauce
These are household ingredients, except for the Thai Red Curry, Nampla (fish sauce) and low-fat coconut milk. You can find these at Asian or Indian markets, or gourmet food stores. Serve over fresh hot brown or jasmine rice.
- 1 1/2 tablespoons olive oil
- 1/2 cup large-diced green onions
- 3 garlic cloves finely chopped
- 1 tablespoon Thai red curry paste
- 1 tablespoon chopped fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon Nampla (Thai fish sauce)
- 1/2 cup (or more) low-salt chicken broth
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons fresh lime juice
- 1 cup smooth peanut butter
- 1 cup canned unsweetened low-fat coconut milk
- 1 cup fresh or frozen scallops
- 1 cup precooked fresh or frozen shrimp or prawns, peeled
In a large skilled (not cast iron!) place the oil, onions, garlic and sautee lightly until golden brown. Add the curry paste, ginger, soy sauce, Nampla and chicken broth. Let simmer 3-4 minutes. Add the seafood, which can also be any combination of ingredients, take your pick. Cook all together until the scallops reach a temperature of a minimum of 135 degrees (F) on an instant read chef thermometer. Then add the peanut butter and coconut milk.
Serve. Say a prayer and thank God first, of course!
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