Summer Squash Curry Shellfish Optional Recipes
SUMMER SQUASH CURRY, SHELLFISH OPTIONAL
This simple stew of fresh summer squash is delicious and beautiful, with a mixture of shapes and colors. Look for small zucchini, pattypan, crookneck, gold bar and other types. The optional addition of mussels and squid makes it more of a meal, but a vegetarian version is just as satisfying.
Provided by David Tanis
Categories curries, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.
- Add garlic, ginger, chile, turmeric, fish sauce (or soy sauce, for vegetarians) and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.
- Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.
- Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe.)
- Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil and cilantro.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 616 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP AND SQUASH CURRY
Make and share this Shrimp and Squash Curry recipe from Food.com.
Provided by MissyIffy
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in wok at medium-high heat.
- Saute onions and garlic till soft.
- Add 1/4 cup water, salt and spices.
- Cover and cook for 3/4 minutes.
- Add shrimp, cooked for 1/2 mins, then remove shrimp and set aside.
- Add squash, cover and cook till they are done.
- Re-add shrimp, add some coriander leaves, cook for 1/2 more minutes.
- Serve with rice.
Nutrition Facts : Calories 368.2, Fat 21.4, SaturatedFat 2.8, Cholesterol 75.6, Sodium 939.6, Carbohydrate 37.7, Fiber 6.4, Sugar 7.5, Protein 11.6
EASY THAI CHICKEN & SUMMER SQUASH CURRY.
We had this curry for dinner last night and it was delish. Although not traditional, we served it with basmati rice - which we enjoyed & recommend.
Provided by wildschwein
Categories Curries
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a pan, sauté curry paste for a minute or two in oil.
- Put in chicken legs and toss in curry/oil mixture.
- When fragrant, add all other ingredients except squash.
- Bring to the boil.
- Reduce heat to a simmer and cover with lid, cooking for about 45 minutes.
- Add the squash pieces, and cook with the lid off for 10 minutes.
- Taste and adjust seasonings (more fish sauce or palm sugar) as necessary.
- Remove lemongrass stalk and kaffir lime leaves.
- Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).
- Enjoy!
Nutrition Facts : Calories 962.1, Fat 66.9, SaturatedFat 34.7, Cholesterol 270, Sodium 2179.4, Carbohydrate 22.6, Fiber 0.4, Sugar 18.3, Protein 68.6
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THAI SHRIMP CURRY WITH SUMMER SQUASH - PERRY'S PLATE
From perrysplate.com
Servings 6Category Fish & Seafood
- Add the ginger, onion and salt to the skillet and cook for about 5 minutes. Onions should be translucent and soft, but not brown. Add all of the vegetables and the chicken broth (the next 7 ingredients).
- Bring to a simmer, reduce heat to medium-low, and cover. Cook for 15 minutes, until potatoes and carrots are fork tender.
- Meanwhile, pour the coconut milk into a small saucepan and simmer over medium heat until it is reduced by about half. (See note)
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