Amy O's Thai Squash and Seafood Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Coconut Milk, 1.5 cupRed Thai Curry Paste, 1 tbsFish stock, 350 mlLime leaves, 3 leaves*Fish Sauce, 3 tbspLemongrass, 3 stalksBrown Sugar, 6 tsp packedLime Juice, 1 lime yieldsTurmeric, ground, .5 tspButternut or pumpkin squash, 4.5 cup, cubesPak Choi, raw, 1 headCoho Salmon, 16 ozShrimp, cooked, 16 oz
Makes 8 servings.
1. Skim off coconut cream. Heat up rest of coconut milk with the curry paste.
2. Add rest of coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric.
3. Bring to a boil and then add squash.
4. This above part can be made days before needed. Once ready to serve, heat up and add salmon and shrimp.
5. Stir in pak choi. Once wilted, add lime juice.
6. Serve over basmati rice shaped like a cup.
Number of Servings: 8
Recipe submitted by SparkPeople user OLSENA2.
1. Skim off coconut cream. Heat up rest of coconut milk with the curry paste.
2. Add rest of coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric.
3. Bring to a boil and then add squash.
4. This above part can be made days before needed. Once ready to serve, heat up and add salmon and shrimp.
5. Stir in pak choi. Once wilted, add lime juice.
6. Serve over basmati rice shaped like a cup.
Number of Servings: 8
Recipe submitted by SparkPeople user OLSENA2.
Nutritional Info Amount Per Serving
- Calories: 320.6
- Total Fat: 14.2 g
- Cholesterol: 142.8 mg
- Sodium: 1,030.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.1 g
- Protein: 31.2 g
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