Thai Coconut Curry Seafood Bowl

If you’re feeling the love for Thai food on a cold, winter’s day, this dish will surely bring on the body heat! This comforting bowl of yum will fulfill your soup and seafood craving. I like to see what’s calling my name at the seafood market for this dish. Really, you can add any type of fresh seafood! This dish tastes just as good with a nice, sturdy white fish, fresh mussels, and calamari. And don’t forget the side of rice! 

Thai Coconut Curry Seafood Bowl
 
Author:
Serving Size: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 13-oz. can lite or regular coconut milk
  • 1 cup low sodium chicken broth
  • 1 tablespoon sambal oelek (hot chili paste)
  • 2 tablespoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • ½ cup thinly sliced button mushrooms
  • 8 large shrimp, peeled and deveined
  • 8 large scallops
  • Handful chopped fresh basil and cilantro
  • 2 cups cooked brown rice
Instructions
  1. Heat oil in large saucepan or wok. Sautee shallots, garlic and ginger for 3 to 5 minutes. Add red curry paste and stir to coat. Add coconut milk, chicken broth, sambal oelek, fish sauce, and soy sauce. Simmer for 15 minutes on low. Add lime juice and sliced mushrooms, then add scallops for 2 minutes. Then add shrimp. Keep on low heat for another 3 minutes and remove from heat. Make sure scallops are just cooked and add basil and cilantro. Place scoop of brown rice at bottom of bowl and top with seafood mixture.
Notes
Sambal Oelek can be found at specialty Asian markets and select grocery stores like World Market.

Thai Pomelo Grapefruit Salad

Soup & Salad | February 3, 2016 | By

When my assistant, Damien, created this salad it made me smile! This yummy citrus salad is a combination of sweet and tart that is so refreshing! It’s also quite healthy for you. Pomelo grapefruit is a large Thai grapefruit that is sometimes hard to find, so substituting with pink or red grapefruit is just as good. The key is to getting all of the skin removed so there are no remnants of white pith or membrane. You really only want the edible flesh of the fruit. It always looks so easy when the chefs section a grapefruit on TV. Here’s a tip to make it easier: (how to section a grapefruit). It’s not as hard as you think!

Thai Pomelo Grapefruit Salad
 
Author:
Serving Size: 4
Ingredients
  • ½ head roasted garlic
  • ½ cup light coconut milk
  • ¼ cup coconut water
  • 1 Thai chili pepper, chopped
  • 2 tablespoons fish sauce
  • Handful chopped cilantro
  • 1 tablespoon sugar
  • 2 tablespoons honey
  • 3 pomelo grapefruit, peeled and sectioned
  • ½ cup whole roasted peanuts, chopped, to garnish
  • Toasted coconut chips or flakes to garnish
Instructions
  1. In medium mixing bowl, whisk together all ingredients up to honey. Add grapefruit and toss together. Top with chopped peanuts and coconut chips.
Notes
You can substitute red or pink grapefruit in place of pomelo grapefruit, which is seasonal.
I like the coconut chips in a bag from Trader Joe's.

Miso Butternut Squash Soup

Soup & Salad | February 3, 2016 | By

This is one of my favorite fall/winter/spring soups! It’s just so easy to prepare and is loaded with all good things (vitamins A, E & C, fiber, magnesium, and potassium). Butternut squash tastes sweet when cooked and this soup is no exception. I highly recommend buying the squash already peeled and cubed so you don’t end up losing a finger trying to slice it open! You can top this soup with your favorite herbs and toasted pumpkin seeds. It’s hearty, filling, and healthy!

Miso Butternut Squash Soup
 
Author:
Serving Size: 4
Ingredients
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 pounds butternut squash, peeled, seeded and cubed
  • 5 cups low-sodium chicken broth or vegetable broth
  • 3 tablespoons yellow miso paste
  • Handful of chopped fresh herbs (like thyme)
  • Salt & pepper to taste
  • Fresh herbs for topping (thyme or cilantro)
  • 2 cups raw whole pumpkin seeds for toasting
  • Drizzle of crème fraîche for topping (optional)
Instructions
  1. In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, yellow miso, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes.
  2. Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve.
  3. To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 20 to 25 minutes, making sure to check them and toss the seeds periodically so they don't burn!
Notes
When pumpkin seeds start making a popping sound in the oven they are starting to toast. Watch carefully at this point and toss periodically.

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