Thai Seafood Curry
Kaitlin Holtby
Spicey seafood curry
ingredients
- 1 Tbsp. vegetable oil
- 2-3 Tbsp. Thai red curry paste
- 2 garlic loves, miniced
- 1 stalk lemon grass cut into 1/2" pieces
- 1 1/2 cups butternut squash cut into 1" cubes
- 1 small tin baby corn, cut into 1" slices
- 2 medium carrots, cut into 1/2" slices
- 4 oz. whole bamboo shoots, cut into 1/4" julienne
- 1 medium red bell pepper, seeded cut into 1/4" julienne
- 3 medium tomatoes, cut into 1" dice
- 2 cups coconut milk
- 1/2 cup water
- peel of 2 limes
- 8 basil leaves, chopped
- 6 large scallops, cut in half
- 1 lb. clams, scrubbed and drained
- 1/2 cup coasely choppped cilantro
directions
- 1
1. Heat the vegetable oil over medium-high heat n a large pot or wok. Add the currey paste, garlic, ginger, lemon grass and onion. Saute for 1 min.
- 2
2. Add the pumpkin, baby corn, carrots, bamboo shoots and red peopper.
- 3
3. Add the tomatoes, coconut milk, water lime peel and basil.
- 4
4. Cover the pot and simmer for 15 to 20 minutes.
- 5
5. Stir in the seafood and simmer for another 5 minutes or until clams have opened and shrimp and scallops are pink.
- 6
6. Garnish with chopped cilantro and serve with steamed rice.
Source: Mary
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