Pineapple Squid "Christmas" Curry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.1
  • Total Fat: 7.2 g
  • Cholesterol: 176.0 mg
  • Sodium: 561.1 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 15.3 g

View full nutritional breakdown of Pineapple Squid "Christmas" Curry calories by ingredient


Introduction

Decoratively scored squid is an unusual protein in this spicy bowl, made with lots of veggies, ginger, red and green curry paste (hence "Christmas") and pineapple juice in place of coconut milk! Finished with lime basil, chopped cashews and a sprinkle of shredded coconut, it's an unusual yet delectable Asian feast. Decoratively scored squid is an unusual protein in this spicy bowl, made with lots of veggies, ginger, red and green curry paste (hence "Christmas") and pineapple juice in place of coconut milk! Finished with lime basil, chopped cashews and a sprinkle of shredded coconut, it's an unusual yet delectable Asian feast.
Number of Servings: 6

Ingredients

    1 tbsp sesame oil
    1 large Vidalia onion, chopped
    1 large, white-fleshed sweet potato, peeled and diced
    5.5 oz carrots (whole baby or chopped large)
    3 green garlic stalks, diced
    3 cloves garlic, minced
    1 tbsp minced ginger
    2 medium zucchini, chopped
    5.5 oz chopped watermelon rind, dark green skin peeled off
    1 tbsp red Thai curry paste
    1 tbsp green Thai curry paste
    ˝ tbsp fish sauce
    1 cup unsweetened pineapple juice
    1/2 cup water
    1 lb pineapple-cut calamari (or shrimp if you don’t like calamari)
    1 (15-oz) can cut bamboo shoots, drained
    Zest of 1 lime
    juice of 2 limes
    3 tbsp minced lime basil or Thai basil
    3 tbsp chopped cashews
    2 tbsp finely grated coconut

Tips

Adapted from http://low-cholesterol.food.com/recipe/thai-vegetable-curry-43731


Directions

In a deep pot over medium heat, heat the sesame oil and add the onion, potato and carrots. Sauté until the onions are translucent, about 5-10 minutes.
Stir in the green garlic, regular garlic, ginger and zucchini. Cook 2-3 minutes.
Whisk together the curry pastes, fish sauce, pineapple juice and water, add to the pot.
Stir in the calamari.
Bring to a boil, and then reduce the heat and simmer for 25 minutes.
Stir in the bamboo shoots, lime zest, and lime juice. Simmer until the vegetables and calamari are cooked through, about 15 minutes.
Remove from heat, stir in the peanuts and coconut and serve over your favourite rice.

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.