Bombay Seafood Papillote

Menu Part



1PoundSeafood Sensations® (Item# 004530)
1SmallEggplant, cut half moons
2HeadsBaby Bok Choy Leaves
1/2CupCarrots, julienned
1/2CupRed Peppers, julienned
1CupCoconut Milk
3OuncesGreen Curry Paste
1CupSeafood Stock
1EachBay Leaf
2TablespoonsFish Sauce
1/2TeaspoonsBrown Sugar
2TablespoonsVegetable Oil
1/4CupCilantro, chopped


  1. Broth: In a pot, heat oil until hot. Add curry paste, 2 tablespoons of coconut milk, lemongrass, and onion. Cook until onion is translucent. Add bay leaf and reduce the heat.
  2. Stir in the remaining coconut milk, fish sauce, brown sugar, and simmer for approximately 20 minutes.
  3. Papillote: Slice all the veggies and arrange on parchment paper. Add Seafood Sensations® and a portion of the broth and cook in a 350°F oven for approximately 20 minutes.
  4. Cut open and garnish with fresh chopped cilantro.

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