Thai Basil Coconut Seafood Medley
Ingredients
1/2 lb shrimp (peeled and deveined)
1/2 lb scallops
1/2 lb squid (cleaned and cut into rings)
2 tablespoons vegetable oil
4 cloves garlic (minced)
1-inch piece of ginger (grated)
1 can (14 oz) coconut milk
2 tablespoons fish sauce (or soy sauce for a vegetarian option)
1 tablespoon lime juice (freshly squeezed)
1 cup fresh Thai basil leaves (plus extra for garnish)
Salt and pepper (to taste)
Instructions
1. Prepare the Seafood
Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
Sauté Aromatics: Add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.
2. Add Seafood
Cook Seafood: Add the shrimp, scallops, and squid to the skillet. Season with salt and pepper. Cook for about 3-5 minutes until the seafood is cooked through and opaque.
3. Make the Coconut Sauce
Pour in Coconut Milk: Stir in the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer for about 2-3 minutes.
4. Finish with Basil
Add Basil: Stir in the fresh Thai basil leaves and cook for an additional minute until wilted. Adjust seasoning if needed.
5. Serve
Plate the Dish: Serve the Thai Basil Coconut Seafood Medley hot, garnished with additional basil.
Accompaniments: This dish pairs well with jasmine rice or rice noodles.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Feel free to add other seafood like mussels or clams for variety.
Spice Level: For heat, consider adding sliced chilies during cooking.
Enjoy your light and herby Thai Basil Coconut Seafood Medley!