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.