Thai Seafood and Squash Curry

This simple curry is absolutely delicious and colorful.

Thai Seafood and Squash Curry (based on this recipe)

Prep Time: 40 minutes

Cooking Time: 1 hour

Serves: 4-6

Ingredients:

1 14 oz can coconut milk

2 tbsp thai yellow curry paste

1 1/2 cups fish stock or water

3 tbsp fish sauce

2 tbsp curry

3 lemongrass stalks, cut into thirds and bruised

3 kaffir lime leaves

1/2 tsp turmeric

2 1/4 lbs butternut squash, cut into cunks

1 lb fish, cut into chunks

1 lbs peeled, de-veined raw shrimp

1 bunch bok choy, shredded

1 lime, juiced

cilantro, chopped

Substitutions:

kaffir lime - basil with a splash of lime juice

bok choy - kale

fish sauce - worcestershire sauce

Cooking:

Skim the coconut cream off of the coconut milk, and mix it in a pan with the curry paste.Bring it to a sizzle, then whisk in the coconut milk, fish stock or water, fish sauce, sugar, lemongrass, kaffir lime leaves, and turmeric.

Bring to a boil, add the pumpkin, and then simmer for 15 minutes (or until squash is tender). Add the fish and shrimp, and simmer for five minutes.

Add the greens,and boil another three minutes. Squeeze in lime juice. Remove from heat, and sprinkle cilantro over the dish.

Serve with Thai or basmati rice.

Couscous con Pesce

Couscous can be prepared a variety of ways, while the original recipe called for couscous prepared by steaming semolina, instant couscous is more available in the US. Either way, this recipe is absolutely delicious, and you won't regret trying it.

Couscous con Pesce

Prep Time: 10 minutes

Cooking Time: 25 minutes

Serves: 3-4

Ingredients:

1/2 lb cous cous

1 1/2 lb grouper or snapper filets (or tilapia if those aren't available)

1 pinch saffron

salt and pepper to taste

4 tbsp olive oil

1 cloves garlic

1 tbsp parsley, chopped

1 bay leaf

1 pinch nutmeg

1 pinch cinnamon

Preparation:

Mix 1 cup of water and saffron in a mixing bowl, and let sit for several minutes. Mix couscous into saffron mixture, and mix until couscous is dry.

Cooking:

Warm oil in a saucepan and brown the onion and garlic, and cook until translucent. Fry for another minute, and then add 1 quart water. Salt and pepper, and then bring to a simmer. Add the fish, and then quickly poach until fish is tender (this will only take a few minutes).

Set the fish aside, and use the poaching liquid to prepare the couscous according to its directions. Add cinnamon, nutmeg, salt, and pepper.

Serve, topped with fish.