Pineapple Squid Christmas Curry
From jo_jo_ba 10 years agoIngredients
- 1 tbsp sesame oil shopping list
- 1 large vidalia onion, chopped shopping list
- 1 large, white-fleshed sweet potato, peeled and diced shopping list
- 5.5 oz carrots (whole baby or chopped large) shopping list
- 3 green garlic stalks, diced shopping list
- 3 cloves garlic, minced shopping list
- 1 tbsp minced ginger shopping list
- 2 medium zucchini, chopped shopping list
- 5.5 oz chopped watermelon rind, dark green skin peeled off shopping list
- 1 tbsp red Thai curry paste shopping list
- 1 tbsp green Thai curry paste shopping list
- ½ tbsp fish sauce shopping list
- 1 cup unsweetened pineapple juice shopping list
- 1/2 cup water shopping list
- 1 lb pineapple-cut calamari (or shrimp if you don’t like calamari) shopping list
- 1 (15-oz) can cut bamboo shoots, drained shopping list
- Zest of 1 lime shopping list
- juice of 2 limes shopping list
- 3 tbsp minced lime basil or Thai basil shopping list
- 3 tbsp chopped cashews shopping list
- 2 tbsp finely grated coconut shopping list
How to make it
- In a deep pot over medium heat, heat the sesame oil and add the onion, potato and carrots. Sauté until the onions are translucent, about 5-10 minutes.
- Stir in the green garlic, regular garlic, ginger and zucchini. Cook 2-3 minutes.
- Whisk together the curry pastes, fish sauce, pineapple juice and water, add to the pot.
- Stir in the calamari.
- Bring to a boil, and then reduce the heat and simmer for 25 minutes.
- Stir in the bamboo shoots, lime zest, and lime juice. Simmer until the vegetables and calamari are cooked through, about 15 minutes.
- Remove from heat, stir in the peanuts and coconut and serve over your favourite rice.
People Who Like This Dish 2
- connieritter Nowhere, Us
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- jo_jo_ba Oshawa, CA
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