Lisa was right! I absolutely loved this Thai Coconut Seafood Curry dish when she made it for our family last July. It was so flavorful and refreshingly light. When she told me what ingredients she used, I couldn't believe the simplicity of the recipe and its quick preparation. I've been making this dish regularly since that first taste last year.
I called my version of this dish a "soup" rather than a "curry" because I didn't have Madras curry powder in my pantry. Honestly, I don't think it needs the curry since my dish was so good, even in its absence. Then again, I've never tried the dish with the curry so I may not know what I am missing!
As Lisa mentioned, I am not a huge seafood fan. To cater to my own tastes, I used shrimp, scallops, and halibut. I'm so lucky to live in Victoria, British Columbia, where I have access to the freshest fish and seafood caught directly from the Strait of San Juan de Fuca. When I make this dish, I make sure to pay a visit to my fish monger to reap the benefits of local products.
Instead of the rice cake, I prefer to toast slices of sourdough baguette. I love how the crispy bread sops up all the delicious broth. I also garnish with mint, in addition to the basil and cilantro. The mint adds just another dimension of flavor.
I recommend making a large portion of the coconut broth base and freezing leftover portions. It's nice to come home after a long day and just have to thaw the broth, sear up some seafood, and chop a few fresh ingredients (e.g., tomatoes, herbs). In 10 minutes I have a wonderful, healthy, and satisfying dinner that makes me feel like I just dined at a great restaurant.