Nutritional Guidelines (per serving) | |
---|---|
617 | Calories |
25g | Fat |
79g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings: 4 servings | |
Amount per serving | |
Calories | 617 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 15g | 73% |
Cholesterol 55mg | 18% |
Sodium 1618mg | 70% |
Total Carbohydrate 79g | 29% |
Dietary Fiber 18g | 63% |
Protein 32g | |
Calcium 384mg | 30% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
If you enjoy seafood, you'll love this sumptuous curry. The recipe starts with a healthy homemade, rather tart curry sauce that marries beautifully with fish and seafood. The sauce is heated in a wok or deep frying pan, to which an assortment of seafood and nutritious vegetables are added, plus cubes of pineapple. It's a healthy, one-pot gourmet delight that will impress your friends and family. Make it as the main course for your next potluck or dinner party.
Ingredients
- 1 salmon (fillet fresh or frozen)
- 2 kaffir lime leaves (whole)
- 1 small Japanese eggplant (or 1/2 Chinese eggplant, cut into bite-size chunks—be sure to leave nutritious skin on)
- 1 bell pepper (green, chopped into bite-size pieces)
- 1 cup cherry tomatoes (or 2 medium tomatoes, cut into wedges)
- 1 can pineapple (chunks, drained or 1 1/2 cups fresh pineapple, cut into cubes)
- 1/2 cup basil (fresh)
- For Thai Curry Sauce:
- 1 can coconut milk (good-quality)
- 1 teaspoon tamarind paste (or substitute juice of 3/4 lime)
- 1 shallot (or 1/4 cup purple onion, sliced)
- 3-4 garlic cloves
- 1 pieces galangal (or ginger, thumb-size thinly sliced)
- 2 tablespoons frozen prepared lemongrass (frozen prepared, or 1 stalk fresh lemongrass)
- 1-2 green chilies (jalapeno work fine)
- 1/2 teaspoon fenugreek (seeds)
- 1 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 2 teaspoons cumin (ground)
- 1 teaspoons coriander (ground)
- 1 tablespoon sugar (brown)
- 2 tablespoons soy sauce
- 3 tablespoons fish sauce
Steps to Make It
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Make the curry sauce by placing all curry sauce ingredients in a food processor or blender. Process well to create a fragrant Thai green curry sauce.
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Pour sauce into a wok or deep frying pan and add the kaffir lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.
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Add all the vegetables except the basil, and stir well. Reduce heat to medium-low (so curry is gently simmering). Simmer 5-7 minutes, or until the eggplant has softened. Stir occasionally.
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While vegetables are simmering, rinse and cut the fish into smaller segments (e.g. 2-3 inches long). Rinse the shellfish in cold water, and remove shells from prawns. Scrub and remove beards from mussels if necessary.
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Add the segments of fish, stirring well to incorporate into the sauce. Cook for approximately 2 minutes.
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Add remaining seafood plus the pineapple, stirring gently to incorporate. Cover and continue simmering until the seafood finishes cooking (about 2 more minutes, or until prawns have turned pink and plump and the shellfish have opened).
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Do a taste-test. Note that Thai curries usually require more fish sauce (instead of salt) to arrive at their peak of flavor. Add 1-3 more tablespoons fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.
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Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of Thai jasmine rice.
*Suggested Assortment of Seafood for this Recipe (note that this recipe is very flexible - add the types of seafood you prefer, or what is available to you):
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1 fresh or frozen fillet of salmon
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1 fresh or frozen fillet of red snapper, or other white-fleshed fish
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6 to 8 large sea scallops, OR 1 to 1 1/2 cups small bay scallops
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8 to 10 medium to large shrimp/prawns
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