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.

Locro de Zapallo

Squash, peas, and corn... The essential ingredients of the Americas are all represented inthis dish.

You can use jalapeno instead of aji amarillo, if you can't find it.

Locro de Zapallo

Prep Time: 15 minutes

Cooking Time: 45 minutes

Ingredients:

3 lbs squash, cubed

1/3 cup oil

1 medium onion, chopped

2 cloves garlic, minced

2 tsp aji amarillo

1 tsp oregano

3/4 cup peas

3 white potatoes, peeled and chopped into cubes

2 cups sweet corn

1/2 cup evaporated milk

3/4 cup shredded white cheese (most likely montery jack or white cheddar will work)

3 green olives, pitted and halved

salt and pepper to taste

Cooking:

Heat oil in a pot and then add the onion, garlic, aji amarillo, and oregano. Cook until aromatic. Then add the squash, peas, potato, and corn. Cover, and simmer until squash and potatoes are soft.

Add milk and cheese. Mix until cheese is melted, and pepper and salt to taste.

Serve topped with chunks of cheese, and the olives.

This dish is really quite nice. The olive topping pulls it together really nicely. I'm not entirely certain whether it was originally intended to be squash or pumpkin, though I suspect it doesn't matter which you use.