Bombay Seafood Papillote
|1||Pound||Seafood Sensations® (Item# 004530)|
|1||Small||Eggplant, Cut Half Moons|
|2||Heads||Baby Bok Choy Leaves|
|1/2||Cup||Red Peppers, Julienned|
|3||Ounces||Green Curry Paste|
- 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.
- Stir in the remaining coconut milk, fish sauce, brown sugar, and simmer for approximately 20 minutes.
- 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.
- Cut open and garnish with fresh chopped cilantro.