Amy O's Thai Squash and Seafood Curry
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Amy O's Thai Squash and Seafood Curry calories by ingredient
Introduction
Delicious seafood stew served over rice. Delicious seafood stew served over rice.Number of Servings: 8
Ingredients
-
*Coconut Milk, 1.5 cup
Red Thai Curry Paste, 1 tbs
Fish stock, 350 ml
Lime leaves, 3 leaves
*Fish Sauce, 3 tbsp
Lemongrass, 3 stalks
Brown Sugar, 6 tsp packed
Lime Juice, 1 lime yields
Turmeric, ground, .5 tsp
Butternut or pumpkin squash, 4.5 cup, cubes
Pak Choi, raw, 1 head
Coho Salmon, 16 oz
Shrimp, cooked, 16 oz
Directions
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.