It’s sort of taken me all my energy, effort and will power to get back into the kitchen (I pretty much I want to just sit on the couch and watch The Crown because, have you watched it? SO GOOD.*) In fact, I had absolutely nothing planned on Sunday morning when I woke up and then I had that moment of realization that was like, “If you don’t cook, you will not eat.” So simple, but those words kept me from 1) eating cereal/eggs/ice cream all meals, all days this week, 2) wandering through the market hungry every night, or 3) getting take out which, if you know me, know that I don’t do (for no reasons that have to do with snobbery. I just really rarely get take out). Anyway, with that in mind, I went pantry searching, found some staples, went to the store, collected some more and got to work. I ended the night with a cake, homemade granola, fruit salad, tomato-basil-mozzerella fixings, brown bread and this curry. This curry, this red seafood curry, will be the focus of our discourse today.
I love Thai-style curry of all types and it’s so bloody easy (because I don’t make my own curry paste; I needed to put that disclaimer in because if I made that from scratch it wouldn’t be so bloody easy) and every time I make it, I’m so sad it’s gone, which is, IMO, the true sign that a dish was truly outstanding. This is one of those dishes.
It’s pretty user friendly, and can be adapted so many ways depending on what the user fancies. More or less curry paste depending on tolerance. Seafood, tofu or chicken, depending on preference. Veggies as you wish.
Perfect, because at least up in these parts, we’re having issues breaking 60F.
- 1 TB olive oil
- 1 red bell pepper, de-seeded and chopped
- 1 yellow onion, sliced (about 1 cup)
- 1 acorn squash, deseeded, peeled and coarsely chopped
- 1/4 tsp ginger
- 1 14-ounce can light coconut milk (full-fat if you want something richer)
- 1/2-1 cup seafood or veggie stock (depending on how thick you want your curry)
- 1 TB, heaping, red curry paste
- 1 TB brown sugar
- 1 lime, juiced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup fresh basil, ribboned
- 1 pound mixed fresh or frozen seafood, your choice (fish, shrimp, scallops, mussels, clams)
- Jasmine rice, cooked, to serve
- In a medium-deep saucepan over medium heat, add the oil, onions and peppers and cook until soft, about 5 minutes. Add the ginger and the squash and cook, stirring occasionally another 4 minutes.
- While the veggies cook, in a small bowl, add the coconut milk, red curry paste and brown sugar and mix until well combined.
- After the squash and ginger have cooked, add the coconut milk mixture and stock. Bring to a boil and then reduce and cover, cooking until the squash is tender. Add the lime juice and the seafood, cover and cook until all the seafood is cooked through, careful not to over-cook the seafood. Finish with the lime juice and herbs. Serve with rice and enjoy!
Funny story. I’ve mentioned before that my family hails from the land above the border, and ever summer we’d go to Ontario to visit my grandparent. Every year, without fail, multiple times, Grandma would ask all of us pre-teen grandchildren if we wanted to watch a program about The Queen (because Grandma loved The Queen). We’d scoff and run away, only to become an inside joke within my family for years to come. And here I am, 25 years later, voluntarily watching a program about The Queen. That’s a harsh reality to face.