Saturday, February 2, 2013
Thai Seafood Curry Pumpkin
Cooking curry is very easy, everyone can do it.
The best thing about cooking curry is we can do it in different ways, sweet or hot, with or without coconut milk. You can add fish, chicken, lamb, beef, pork, vegetables. The key is to cook it together with the curry sauce. I love curry so much I can eat it all the time and won't get sick of it, one of my all time favorite is curry beef brisket with potatoes, the beef is so tender it is melting in your mouth, potatos filled with the taste of curry it taste even better than the beef itself. All vegetables are good with curry too. I never heard anyone failed to cook curry, so if you want to impress your girl friend or boy friend, just make curry for dinner, if you want to make it fancy then I suggest that you make this Seafood Curry with Pumpkin. This is really easy to make and simply impressive, the curry sauce and the pumpkin are the perfect match, it taste so good it is almost like a dessert. If you like prawns add more prawns. If you want it to be sweeter, put more sugar. Set up the table, light up some candles, put on Oscar Peterson and open a bottle of Sauvignon Blanc ... you get the picture. Yes, its a bit cheesy but she will love it. If she doesn't like it? get a new girl friend.
Ingredients 1 small pumpkin
seafood mix - salmon/white fish fillet, scallop, prawn, calamari, mussels, etc
1 onion, chopped to bite-size
3 cloves shallots, finely chopped
3 cloves garlic, finely chopped
2 tsp fish sauce
2 tsp green or red curry paste.
2 tsp curry powder (more if you preferred)
1 tsp turmeric powder
1 tsp coriander powder
1 cup coconut cream (more if you preferred)
3 tsp evaporated milk
2 tsp plum sugar (more if your preferred)
Preheat the oven to 200C.
1. Rinse the seafood under cold running water and pat dry with paper towel. Season with salt and pepper.
2. Cut the top off the pumpkin and remove the seeds. Scoop out some pumpkin flesh, blend it to mash and set a side.
3. Bake the pumpkin in the oven for about 30 to 40 minutes depending on the size of the pumpkin.
4. Remove the pumpkin from the oven and set the oven to 220C.
5. Saute the onion with some butter until soft.
6. Lightly fry the seafood mix with some butter separately, remove and set aside.
7. In a larger pot or pan, fry the shallot and garlic with some butter.
8. Add the curry powder, turmeric powder, coriander powder and plum sugar and fry for a little while.
9. Add in coconut and evaporate milk, fish sauce, pumpkin mash and stir well until the pumpkin is like the texture of a thick sauce, if too dry, add coconut cream.
10. Return the onion and seafood in the sauce.
11. Add seafood mixture into the pumpkin and bake in a preheated 220C oven for 10 to 15 minutes.
12. Garnish with coriander, spoon on a little circle of coconut cream.
To be served with rice or bread