Thai Seafood Curry - Urban Fare

Thai Seafood Curry

Recipe - Shangri-La

Thai Seafood Curry

Servings4

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

Servings

440

Calories

Shop Ingredients

Makes 4 servings

1 Tbsp. (15 mL) vegetable oil

Western Family - Pure Canola Oil, 946 Millilitre

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$6.99$0.74/100ml

2-3 Tbsp. (30-45 mL) Thai red curry paste

Thai Kitchen - Red Curry Paste, 112 Gram

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$6.69$5.97/100g

2 whole garlic clove

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

1 Tbsp. (15 mL) fresh ginger, minced

Ginger - Root, Fresh, 1 Pound

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$3.79/lb$0.84/100g

1 stalk lemon grass

Not Available

1 whole bermuda onion

Onions - Yellow, Medium, 215 Gram

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$1.18 avg/ea$0.55/100g

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

Diamond - Cut Baby Corn, 398 Millilitre

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$2.99$0.75/100ml

2 medium carrots, cut into 1/2" (1.25 cm) slices

Carrots - Bulk, Fresh, 100 Gram

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$0.55 avg/ea$0.55/100g

4 oz. (120 g) whole bamboo shoots, cut into 1/4" (0.6 cm) julienne

Western Family - Bamboo Shoots - Sliced, 227 Millilitre

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$2.29$1.01/100ml

1 medium red bell pepper, seeded, cut into 1/4" (0.6 cm) julienne

Not Available

7 oz. (210 g) tofu puffs

Not Available

3 medium tomatoes, cut into 1" (2.5 cm) dice

Tomatoes - On the Vine, Each, 150 Gram

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$1.32 avg/ea$0.88/100g

2 c. (500 mL) coconut milk

Not Available

1/2 c. (125 mL) water

Not Available

2 kaffir lime leaves, finely sliced or grated peel of 2 limes

Limes - Fruit, Fresh, 1 Each

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$1.19

8 whole small-leaf basil

Not Available

12 large shrimp, peeled, deveined

Northern Glacier - Cooked Shrimp - Hand Peeled & Deveined, 340 Gram

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$13.99$4.11/100g

6 large scallops, cut in half coins

Western Family - Frozen Scallops - Large, 340 Gram

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$22.45$6.60/100g

1 lb. (500 g) Manila clams, scrubbed, drained

Not Available

1/2 c. (125 mL) coarsely chopped cilantro

Cilantro - Fresh, Bunch, 1 Each

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$2.49

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.