Bombay Seafood Papillote

Menu Part


1 Pound Seafood Sensations® (Item# 004530)
1 Small Eggplant, Cut Half Moons
2 Heads Baby Bok Choy Leaves
1/2 Cup Carrots, Julienned
1/2 Cup Red Peppers, Julienned
1 Cup Coconut Milk
3 Ounces Green Curry Paste
1 Cup Seafood Stock
1 Each Bay Leaf
2 Tablespoons Fish Sauce
1/2 Teaspoons Brown Sugar
2 Tablespoons Vegetable Oil
1/4 Cup Cilantro, 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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