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Thai Seafood Curry
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Recipe - Coal Harbor
ThaiSeafoodCurry_600x360.jpg
Thai Seafood Curry
0
Servings4
0
svg/info/recipe-calories Created with Sketch. Calories440
Ingredients
1 Tbsp. (15 mL) vegetable oil
2-3 Tbsp. (30-45 mL) Thai red curry paste
2 whole garlic clove
1 Tbsp. (15 mL) fresh ginger, minced
1 stalk lemon grass
1 whole bermuda onion
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 whole small-leaf basil
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
Directions

Heat the vegetable oil over medium-high heat in a large pot or wok.

Add the curry paste, garlic, ginger, lemon grass and onion. Saute 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.

0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
440
Calories

Shop Ingredients

Makes 4 servings
1 Tbsp. (15 mL) vegetable oil
an image
Western Family Western Family - Pure Canola Oil, 946 Millilitre
$4.79$0.51/100ml
2-3 Tbsp. (30-45 mL) Thai red curry paste
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Thai Kitchen Thai Kitchen - Red Curry Paste, 112 Gram
$6.29$5.62/100g
2 whole garlic clove
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Garlic Garlic - Bulb, Mesh, 3 Each
$0.99$0.33 each
1 Tbsp. (15 mL) fresh ginger, minced
an image
Ginger Ginger - Root, Fresh, 1 Pound
$2.99/lb$0.66/100g
1 stalk lemon grass
Not Available
1 whole bermuda onion
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Onions Onions - Yellow, Medium, 215 Gram
$0.71 avg/ea$0.33/100g
1-1/2 c. (375 mL) Japanese Kobacha pumpkin, peeled, cut into 1" (2.5 cm) pieces
Not Available
1 small tin baby corn, cut into 1" (2.5 cm) pieces
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Diamond Diamond - Cut Baby Corn, 398 Millilitre
$2.59$0.65/100ml
2 medium carrots, cut into 1/2" (1.25 cm) slices
an image
Carrots Carrots - Bulk, Fresh, 100 Gram
$0.37 avg/ea$0.37/100g
4 oz. (120 g) whole bamboo shoots, cut into 1/4" (0.6 cm) julienne
an image
Western Family Western Family - Bamboo Shoots - Sliced, 227 Millilitre
$1.89$0.83/100ml
1 medium red bell pepper, seeded, cut into 1/4" (0.6 cm) julienne
an image
Peppers Peppers - Red Bell, Organic, 200 Gram
$3.52 avg/ea$1.76/100g
7 oz. (210 g) tofu puffs
an image
Sunrise Sunrise - Blue Label Tofu Soft, 300 Gram
$2.29$0.76/100g
3 medium tomatoes, cut into 1" (2.5 cm) dice
an image
Tomatoes Tomatoes - On the Vine, Each, 150 Gram
$0.59 avg/ea was $0.66 avg/ea$0.39/100g
2 c. (500 mL) coconut milk
an image
Western Family Western Family - Organics Coconut MIlk, 400 Millilitre
$3.59$0.90/100ml
1/2 c. (125 mL) water
Not Available
2 kaffir lime leaves, finely sliced or grated peel of 2 limes
an image
Limes Limes - Fruit, Fresh, 1 Each
$0.79
8 whole small-leaf basil
an image
Western Family Western Family - Fresh Sweet Basil, 84 Gram
$5.69$6.77/100g
12 large shrimp, peeled, deveined
an image
Northern Glacier Northern Glacier - Cooked Shrimp - Hand Peeled & Devined, 340 Gram
$11.99$3.53/100g
6 large scallops, cut in half coins
an image
Western Family Western Family - Frozen Scallops - Large, 340 Gram
$20.99$6.17/100g
1 lb. (500 g) Manila clams, scrubbed, drained
an image
Western Family Western Family - Whole Baby Clams, 142 Gram
$3.99$2.81/100g
1/2 c. (125 mL) coarsely chopped cilantro
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Cilantro Cilantro - Fresh, Bunch, 1 Each
$1.29

Directions

Heat the vegetable oil over medium-high heat in a large pot or wok.

Add the curry paste, garlic, ginger, lemon grass and onion. Saute 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.