Thai Seafood Curry

makes 4-6 servings

Curries are abundant throughout Asia and vary from region to region, but the most aromatic of all come from Southeast Asia, particularly Thailand. Fragrant lemon grass and basil mingled in a rich ­coconut broth make this Asian vegetable and seafood-based curry a special dish.

1 Tbsp. (15 mL) vegetable oil
2-3 Tbsp. (30-45 mL) Thai red curry paste
2 garlic cloves, minced
1 Tbsp. (15 mL) fresh ginger, minced
1 stalk lemon grass (bulbous part only), cut into 1/2" (1.25 cm) segments
1 medium onion, cut into 1" (2.5 cm) dice
1-1/2 c. (375 mL) Japanese Kobacha pumpkin, peeled, cut into 1" (2.5 cm) pieces
1 small tin baby corn, cut into 1" (2.5 cm) pieces
2 medium carrots, cut into 1/2" (1.25 cm) slices
4 oz. (120 g) whole bamboo shoots, cut into 1/4" (0.6 cm) julienne
1 medium red bell pepper, seeded, cut into 1/4" (0.6 cm) julienne
7 oz. (210 g) tofu puffs*
3 medium tomatoes, cut into 1” (2.5 cm) dice
2 c. (500 mL) coconut milk
1/2 c. (125 mL) water
2 kaffir lime leaves, finely sliced or
grated peel of 2 limes
8 basil leaves, chopped
12 large shrimp, peeled, deveined
6 large scallops, cut in half coins
1 lb. (500 g) Manila clams, scrubbed, drained
1/2 c. (125 mL) coarsely chopped cilantro
*Sold in vacuum packs in the produce section.

Heat the vegetable oil over medium-high heat in a large pot or wok. Add the curry paste, garlic, ginger, lemon grass and onion. Sauté for 1 minute or until fragrant. Add the pumpkin, baby corn, carrots, bamboo shoots, red pepper and tofu. Add the tomatoes, coconut milk, water, lime leaves or peel and basil. Cover the pot and simmer for 15-20 minutes or until carrots and pumpkin are tender-crisp. Stir in the seafood and simmer for another 5 minutes or until clams have opened and shrimp and scallops are cooked. Garnish with chopped cilantro and serve with steamed rice.

Calories: 441; Protein 27 g; Carbohydrate 27.9 g; Fibre 3.6 g; Fat 26.6 g/serving

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