Despite current heightened discussion about the benefits of organic foods, I for one still believe organic food is important to our health and I continue to use as much organic produce as possible. Finding organic products is becoming much easier but with a gluten free diet I still have to be careful which brands I choose. So I searched for organic products aimed at specialised diets and I struck gold!
I’m trying out a great range of products from Venture Foods, called Geo Organics. Not only is the range 100% organic, it is gluten free, vegan, dairy free and GM free. Venture Foods also source as many Fair Trade ingredients as they can. Have a look at their website to delve further into their ethical ethos and click here to discover more about their products and nearest/online stockist info.
The latest Geo Organics product I’ve used, is the Thai Green Curry Paste and it is very good indeed! The paste is full of flavour and not very hot; it worked in perfect combination with scallops.
Thai Green Curried Scallops
Ingredients (2 servings)
4 very large scallops (or 6-8 smaller ones), with or without corals, to your taste.
1 medium onion sliced
2 cloves of garlic, crushed
1 chili, chopped finely
2 Lime leaves, quartered
1 inch galangal, chopped finely
1 lemongrass, cut into 4 and sliced lengthways
200g cubed aubergine
200g cubed butternut squash
Geo Organic Thai green curry paste
1 can coconut milk
Nam Pla (Thai fish sauce) or soy sauce or salt for seasoning
Chopped fresh corriander
Method
Heat 2tbspns of rapeseed oil in a large frying pan or wok and gently fry the onions, garlic, chili, lime leaves, galangal and lemongrass until softened.
Add 1/2 of the curry paste jar (90g approx), stir in and let fry for a couple of minutes.
Add the aubergine and squash, make sure it is all covered with the paste and fry for 3-4 min.
Pour in the coconut milk, bring to the boil and then leave to simmer covered for 15 min.
Meanwhile, rinse your scallops, pat dry and sear them in a very hot frying pan. The idea is just to seal them and caramelise the edges slightly, not to cook them.
After 15 minutes of simmering, try your aubergine & squash to see how tender they are. Mine needed another 10 min or so uncovered. The scallops only need brief cooking, so add them 5-7 min before the end.
I finished my curry off with a sprinkle of fresh corriander and little extra sliced fresh chili.
Ooh it was sooo yummy! The green curry paste gave a delicious flavour and the scallops were divine!
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