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If you follow this blog, you know that I recently discovered WorldFoods (from my mie goreng post) and am working with them on a couple of recipes.
Previously, I posted a Cambodian Lemongrass Shrimp recipe.
This is another recipe that I would like to share with you using another WorldFoods ready-made sauce—Thai Coconut Galangal Stir-Fry Sauce. This sauce is a blend of coconut milk spiced with galangal, lemongrass, tamarind and chilies. It’s mild but creamy so it’s great for any protein.
I used it to make a combination seafood dish, with shrimp, scallop, and squid…
When it comes to cooking, I am not a purist, meaning, I cook with store-bought sauces and spice paste quite a bit, but I am really picky.
I use products that are high quality and promise great flavor. I really like this sauce because it tastes distinctively Thai, and it’s made from 100% natural ingredients.
I also like it that I can doctor up the sauce by adding extra ingredients and seasonings.
We all enjoyed this Thai Coconut Galangal Seafood very much, in fact, it tastes almost like a Thai red curry.
How Many Calories per Serving?
This recipe is only 161 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Coconut Galangal Seafood
Ingredients
- water (for blanching)
- 1 tablespoon oil
- 1/2 onion (cut into small pieces)
- 1/2 fresh red chili (sliced)
- 4 oz. shrimp, shelled and deveined
- 4 oz. scallops
- 4 oz. cleaned squid, cut into rings
- 3/4 cup WorldFoods Thai Coconut and Galangal Sauce
- 1 tablespoon chili garlic sauce
- 3 tablespoons coconut cream
- 1/2 teaspoon fish sauce or to taste
Instructions
- Heat up the water in a small pot. Quickly blanch the seafood until they are half-cooked, about 1 minute. Drain and set aside.
- Heat up the oil in a wok over high heat. Stir-fry the onion and red chili, about 30 seconds. Add the seafood into the wok and do a few quick stirs. Pour in the WorldFoods Thai Coconut and Galangal Sauce.
- Add the chili garlic sauce, coconut cream, and fish sauce. Cook until the seafood is all cooked, dish out and serve immediately with steamed white rice.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
