MIXED SEAFOOD CURRY WITH BAMBOO SHOOTS
My boyfriend and I frequent this thai restaurant in Aurora Ontario. I once ordered their Bamboo Squid, and when I got home, I made some revisions and came up with my own version. I am not so good at cooking with measurements, The way I cook is by tasting, adding a lil here and there ;-) Enjoy!
Provided by alenaellen
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in wok, and saute garlic, onion and ginger.
- Add frozen squid and saute, then add shrimps and fish sauce; set aside.
- In the same wok, add string beans and bamboo shoots.
- Add coconut cream, and if you want a thinner consistency, you can dilute with water.
- Let it boil and add chicken bouillon.
- Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
- Place on top of hot jasmine rice and serve.
Nutrition Facts : Calories 595.3, Fat 32, SaturatedFat 21.2, Cholesterol 525.5, Sodium 797.3, Carbohydrate 25.7, Fiber 7, Sugar 12.4, Protein 54.2
THAI GREEN CURRY WITH SEAFOOD
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Provided by Jeanne Thiel Kelley
Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
- Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among four shallow bowls. Ladle curry over rice and serve.
SEAFOOD CURRY
Packed with salmon, mussels and prawns, try this impressive yet authentic seafood curry
Provided by John Torode
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night - the sauce will freeze or keep in the fridge for up to 3 days.
- To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
- Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins - the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).
Nutrition Facts : Calories 507 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
SEAFOOD THAI CURRY
One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.
Provided by Poison_Ivy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry mixed seafood until 90% cooked.
- Meanwhile, fry shrimps in another saucepan until 90% cooked.
- Season all seafood with salt.
- Mince and mash the ginger.
- Warm curry paste and pour in coconut milk.
- Cook sauce with seafood, shrimp.
- Add all seasoning and spices and simmer for 5 minutes.
- Use the remaining coconut milk in the can to cook with rice or make dessert.
Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5
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