Seafood – Coconut Curry

 I originally ordered Men’s Journal for my husband, but I discovered women also write for this magazine, and not only do they have good articles on fitness and adventure traveling, they have great recipes. Here’s a good one for seafood and coconut curry that I modified a bit by substituting shrimp for monkfish, leaving out mussels, fish sauce, coconut oil, lemongrass, chia seeds, and ginger, only because I didn’t have them on hand and didn’t feel like buying them. It turned out excellent and also offers some healthy omega fats and takes under 30 minutes. If you are interested in learning more about eating healthy, grab my free weight loss guide here.

Ingredients:

• 12-16 oz of scallops
• 1 lb shrimp
• 2 tbsp coconut or sesame seed oil
• 1 tbsp Smart Balance
• 1 onion
• 4 carrots but into 1″ pieces
• 1/2 squash cut into 1″ pieces
• Mushrooms (I used a whole pkg instead of just one large one mushroom because I love them)
• 1/2 tbsp rice wine vinegar
• 1 can coconut milk
• 2 cloves garlic (they called for them to be removed, I chopped them and left them in)
• 2 heads baby bok choy cut into long wedges
• 1 lime
• 1 spicy pepper (serrano or whatever you have on hand and this is optional)
• Fresh mint leaves (also optional, but I would highly recommend them)

Directions:

1) In a big pot or wok, sear the shrimp and scallops in the the sesame oil and Smart Balance, then remove and set them aside

2) Add onion, carrots and squash, and brown them, then add mushrooms and throw in the rice wine vinegar

3) After a few minutes the vegetable should start to soften, then pour in the coconut milk. Wait a few more minutes, then season with salt and pepper (or leave out salt for healthier alternative)

4) Let the mix stew for a few minutes, then add the sea food back in  just deep enough to poach them, but don’t submerge. Throw in the garlic and baby bok choy and let it all simmer together until the greens are bright colored, which shouldn’t take more than 5 minutes or so.

5) Serve with a squeeze of lime, fresh mint leaves and thinly sliced chili peppers to taste. This can be served over rice, but it was excellent on it’s own.

Enjoy! Remember to grab free guide that contains 10 simple steps to weight loss, many through healthy eating like this recipe. Eating healthy doesn’t have to mean eating tasteless foods.

Your friendly health & fitness expert,