Heart warming bowl of seafood curry with salmon, shrimp and some crookneck squash from this summers’ harvest. The crookneck squash is quite similar to the butternut squash but just a tart sweeter. Especially if it’s a fresh harvest. In all honesty we had so much squash this year, I heard a few ” Please not squash again!” mumbles. So we took a break from it for about a month and this bowl right here is the best way to start off again with squash.
We are using salmon and shrimp for the seafood but you are welcome to substitute or add on. A great option if your are on a plant based diet will be tofu. This pinto beans and butternut squash soup is a great vegan option.
SEAFOOD CURRY MARINADE
We marinated the shrimp and salmon together as it really is unnecessary to do so separately. Essiespice coco for garlic goes a long way but if you can also use some salt, black pepper and garlic. Something simple just to build up some flavor with the seafood. 15 to 20 minutes is long enough without any citrus ( like lime or lemon).
TIPS / COOKING THE SEAFOOD
Shrimp cooks in not time and gets quite chewy if overcooked. So it is important to sear for just about a minute on each side. Sear salmon for about a couple of minutes on each side too. When returning seafood into skillet , add salmon about 3 minutes before shrimp goes in. Avoid breaking salmon by gently shaking skillet to stir or use a wooden spoon to gently stir.
Despite our overabundance and almost boredom with squash , this is the comeback we all needed. This bowl will definitely not be taking a break. Its simple, made with ingredients you probably already have around. Hope you get to enjoy a bowl soon. Don’t forget to share with us what you’ve been cooking from the afrovitalityeats kitchen.
Seafood curry with crookneck sqash
Equipment
- large skillet or sauce pot
Ingredients
- 1/2 lb raw tail on shrimp de-veined
- 2 salmon fillets halved
- 2 Tbsp ESSIESPICE Coco-for-garlic (or any garlic forward marinade of choice)
- 2 Tbsp avocado oil
- 1/2 cup packed diced onions
- 2 and 1/2 cups crookneck squash diced
- 1 & 1/2 Tbsp thai red curry paste
- 4 garlic cloves grated (about 1 heaping tablespoon)
- 1/2 Tbsp crushed ginger
- 1 small roma tomatoes diced (about 1/2 cup)
- 1 tsp fish sauce
- salt & black pepper to taste
- 3 cups of water (or more for thinner soup)
- 12 ounces coconut milk
- 1/2-1/4 cup chopped cilantro for garnish
- 1 lime halved
Instructions
- Marinade shrimp and salmon in a bowl with coco for garlic for about 20-30 minutes
- Heat large skillet and add avocado oil. Then pan sear salmon for about 2 minutes on each side. Remove and set aside. Cook shrimp for about a minute on each side and set aside too
- In the same skillet add a little more avocado oil and saute onions for about 3-5 minutes or until translucent. Add in curry paste, garlic , tomatoes and diced squash and cook for another 3-5 minutes, stirring occasionally.
- Add 2 cups of water, season with salt and black pepper, let simmer for about 15-20 minutes is just tender. Add coconut milk, crushed ginger, cover and for about 10 minutes. Add more water or broth for a lighter soup. Season to taste
- Return salmon to skillet. After simmering for about 2-3 minutes, add shrimp and gently stir. Cook for a couple of minutes and remove from heat.
- Garnish with chopped cilantro and lime. Serve with rice.
You must be logged in to post a comment.