Thai Seafood Curry Over Coconut Jasmine Rice Recipe

Ingredients for Thai Seafood Curry Over Coconut Jasmine Rice

• Olive Oil
• Toasted Sesame Oil
• 3 cloves garlic, minced
• 2 tablespoons green curry paste
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound grouper (or other firm white fish), cut into 1-inch pieces
• 2 (13.5 ounce) cans light coconut milk
• 1 tablespoon fish sauce
• 1 red bell pepper, thinly sliced
• Snake Beans
• Carrots
• Lemongrass
• Basil Leaves
• 2 cups jasmine rice
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 tablespoon fresh ginger, grated
• 1 green bell pepper, thinly sliced
• 1/2 cup fish stock
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• salt, to taste
• freshly ground black pepper, to taste
• red chilies, thinly sliced (optional)
• 1/4 cup fresh cilantro, chopped