Mixed Seafood Curry With Bamboo Shoots Recipes

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MIXED SEAFOOD CURRY WITH BAMBOO SHOOTS



Mixed Seafood Curry With Bamboo Shoots image

My boyfriend and I frequent this thai restaurant in Aurora Ontario. I once ordered their Bamboo Squid, and when I got home, I made some revisions and came up with my own version. I am not so good at cooking with measurements, The way I cook is by tasting, adding a lil here and there ;-) Enjoy!

Provided by alenaellen

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 medium onion, sliced thinly
3 garlic cloves, minced
1 fresh ginger, sliced into strips
400 g squid
600 g frozen shrimp, head on
400 ml coconut cream
1 tablespoon fish sauce
2 tablespoons olive oil
1 piece chicken bouillon
1 pinch sugar
1 teaspoon curry powder
1 pinch dried chili pepper flakes
1 (580 ml) can bamboo shoots
200 g string beans, ends snapped

Steps:

  • Heat oil in wok, and saute garlic, onion and ginger.
  • Add frozen squid and saute, then add shrimps and fish sauce; set aside.
  • In the same wok, add string beans and bamboo shoots.
  • Add coconut cream, and if you want a thinner consistency, you can dilute with water.
  • Let it boil and add chicken bouillon.
  • Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
  • Place on top of hot jasmine rice and serve.

Nutrition Facts : Calories 595.3, Fat 32, SaturatedFat 21.2, Cholesterol 525.5, Sodium 797.3, Carbohydrate 25.7, Fiber 7, Sugar 12.4, Protein 54.2

THAI-CURRY SEAFOOD STEW



Thai-Curry Seafood Stew image

Categories     Soup/Stew     Milk/Cream     Rice     Stew     Quick & Easy     Basil     Mussel     Scallop     Shrimp     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon Thai red curry paste
2 1/2 cups canned unsweetened coconut milk
1 cup water
1 1/2 cups purchased broccoli slaw
1/2 pound uncooked shrimp, peeled, deveined
1/2 pound sea scallops
1 pound mussels, scrubbed
1/2 cup chopped fresh basil
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla; optional)
2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

Steps:

  • Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
  • Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

SEAFOOD CURRY (MALU CURRY)



Seafood Curry (Malu Curry) image

Posted for the Zaar World Tour-Sri Lanka. From the "Best of International Cooking" cookbook. I haven't made this, but you can't go wrong with seafood and curry!

Provided by Bayhill

Categories     Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb crabmeat or 1 lb peeled and cooked shrimp
3 fresh red chilies
3 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons medium-hot curry powder
1 ounce fresh gingerroot, grated
coconut milk, 2 cans (7-3/4 oz. ea)
1/2 leek, cut into 1/2-inch slices
1 lb cod fish fillet, cut into pieces
lemongrass, to taste, inner white root section, if desired
2 medium tomatoes, peeled & cut into wedges
1 limes, juice of or 1 lemon
water, as needed
cooked rice or couscous

Steps:

  • Break crabmeat or shrimp into pieces; set aside.
  • To handle fresh chilies, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes. Cut chilies open lengthwise; remove seeds and pith. Chop chilies.
  • Heat oil in a large skillet. Add onion and garlic; sautè until golden. Stir in chopped chilies, curry powder and gingerroot. Stirring constantly, cook 2 to 3 minutes. Stir in coconut milk and leek. Simmer 10 minutes. Add crabmeat or shrimp, cod and lemon grass, if desired. Cook 10 minutes over low heat, shaking pan occasionally to prevent burning. Add tomatoes; cook 5 minutes longer. Season with lime or lemon juice; add enough water to moisten ingredients, if necessary. Serve with rice or couscous.

Nutrition Facts : Calories 228, Fat 8.3, SaturatedFat 1.1, Cholesterol 64.3, Sodium 680.7, Carbohydrate 9.4, Fiber 2.1, Sugar 3.6, Protein 28.8

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