Mixed Seafood Curry With Bamboo Shoots Recipes

THAI CURRY WITH BAMBOO SHOOTS

Steps:

• Thinly slice the bamboo sticks. Remove the vein from the shrimps. Cut the chicken into small chunks. Peel the potato and cut into large, bite-size pieces.
• Heat salad oil, the red chili pepper and garlic in a pot over low heat. Once an aroma emanates, add in the chicken. Stir fry over medium heat.
• Once both sides begin to turn color, add in the bamboo, shrimp and potato and stir fry. Cover in curry powder and mix together well.
• Add 1 cup of water to (3). Once boiling, scoop away scum that forms on the surface. Weaken the heat, pour in (A) and simmer for 4-5 min. Add in the yogurt and season with the soy sauce. Garnish with coriander and red chili pepper.

MIXED SEAFOOD CURRY

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes.
• Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.

SHRIMP AND BAMBOO SHOOT CURRY

Steps:

• Marinate the shrimp in the lemon juice and salt for 1 hour.
• Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
• Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
• Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
• Serve warm with white rice and a variety of table chutneys and pickles.

MIXED SEAFOOD CURRY WITH BAMBOO SHOOTS

Steps:

• Heat oil in wok, and saute garlic, onion and ginger.
• Add frozen squid and saute, then add shrimps and fish sauce; set aside.
• In the same wok, add string beans and bamboo shoots.
• Add coconut cream, and if you want a thinner consistency, you can dilute with water.
• Let it boil and add chicken bouillon.
• Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
• Place on top of hot jasmine rice and serve.

THAI BEEF CURRY WITH BAMBOO SHOOTS

Steps:

• Curry Paste:.
• First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
• Drain peel mixture and reserve 1/2 cup of the liquid.
• Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
• Stirfry:.
• heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
• add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
• Stir in basil and serve over white sticky rice.

CHICKEN IN RED CURRY WITH BAMBOO SHOOTS

Steps:

• Heat about 1/2 the coconut milk to a boil in a large pan.
• Stir in the red curry paste.
• Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
• Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
• Stir in the zucchini, kaffir lime leaves, and hot chillies.
• Cook several minutes or until zucchini are done to your liking.
• Garnish with sweet basil before serving.
• Serve with hot rice, if desired.

SEAFOOD CURRY

Steps:

• For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night - the sauce will freeze or keep in the fridge for up to 3 days.
• To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.
• Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins - the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot & cumin salad (see 'Goes well with' on the right of this page).