Wild Cape Breton Shrimp and Scallop Coconut Green Curry
This green curry is unreal. Wild caught Atlantic shrimp and scallops meet creamy, coconut infused green curry paste and a hefty dose of colourful, locally grown vegetables, just in time for spring!
Pour in 1 cup of bone broth, and gently scrape the bottom of the pot to release any accumulated brown bits. Raise the heat to medium-high. Stir to combine until the mixture simmers. Cook the curry, uncovered, for about 7 minutes, or until the carrots are tender enough to be pierced with a paring knife and the curry has thickened up slightly.
Add the shrimp and scallops, and stir to combine. Bring the heat down to a gentle simmer as they cook through, this will only take a few minutes. Add the remaining coconut milk along with the maple syrup, tamari, and tamarind, stirring to combine.
Once the seafood is cooked through and the shrimp is pink, serve warm with properly prepared rice or buckwheat noodles, and garnish with cilantro, basil, and freshly squeezed lime juice.
Notes
Grain-free friends: serve with buckwheat soba noodles instead of rice, or just have the curry on its own!
Plant-based friends: swap the seafood for sprouted chickpeas, sprouted tofu, or tempeh chunks. Use virgin cold-pressed coconut oil instead of ghee.