Mixed Seafood Red Curry

On the tail of my previous post about making a perfect Thai Coconut Curry, I thought I'd give an example of the deliciousness you can create with a little imagination. This rich red curry is so gorgeous, I serve it plain and always want to eat the whole batch in a single sitting.

Ingredients:

• 1 T coconut oil
• 2 T red curry paste 
• 1 can coconut milk
• kaffir lime leaves (optional)
• 1 Japanese eggplant, cut into chunks
• 1 cup fresh green beans, end trimmed and cut in half
• 1/2 red bell pepper, cut into chunks
• 2 heads baby bok choy, cut into chunks
• 1/2 cup baby tomatoes, whole
• 1/4 pound salmon, cut into chunks
• 3 sea scallops, cut in half
• 3 large prawns, peeled and deveined
• 1 1/2 tsp fish sauce
• 3 tsp lime juice
• 2-3 cilantro, chopped

Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
3. Add about 1/3 can of coconut milk and kaffir limes leaves (if using) and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
4. Add the vegetables and fry 1-2 minutes.
5. Add the seafood and fry 1-2 minutes.
6. Add the remaining 2/3 can of coconut milk along with the fish sauce and lime juice. Cook 5 minutes, or until the seafood is cooked through and the vegetables are at a desired doneness.
7. Taste and adjust. Too mild? Add more curry paste. Too bland? Add more fish sauce and/or lime juice. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
8. Stir in cilantro and serve immediately.

Sweet and Sour Salmon Masala

Indian cuisine is an absolute favorite in our home. Although I've found the perfect substitute for rice in roasted cauliflower, my spouse and girls resist that alternative and opt for sans something to soak up the sauce. This is a family favorite that was already paleo-friendly and didn't require any adaptation. The sweetness comes from pineapple and the sour comes primarily from tamarind. The rich, spicy and fruity flavors found in this dish are common in South Indian cuisine.

Ingredients:

• 2 T coconut oil
• 1 tsp cumin seeds
• 3 cardamom pods
• 1 large onion, chopped
• 5 garlic cloves, chopped
• 2 tsp ground cumin
• 2 tsp ground ginger (or 1-2 T fresh ginger, grated)
• 2 tsp turmeric (or curry powder if you aren't a fan of turmeric)
• 1/4 tsp cayenne pepper
• 3 tomatoes, chopped (or 1 can tomatoes with chiles)
• 1/2-2 chile peppers, chopped (depending on desired hotness)
• 2 T tamarind paste + 1/2 cup water (or juice from 2 lemons)
• 1 1/2 cups fresh pineapple, chopped (or canned if you live in AK and don't want to pay $12 for a pineapple in January)
• 2 cups water
• 1 1/2 to 2 pounds fresh salmon (or halibut), cut into large chunks
• 1/2 pound shrimp, peeled and deveined (optional)
• 1/4 cup lime juice, freshly squeezed (optional)
• 1/2 bunch cilantro, chopped

Directions:

1. Mix coconut oil with cumin seeds and cardamom. Cook over medium-high heat 1-2 minutes.
2. Add onion and garlic and fry until lightly browned, 3-5 minutes.
3. Add the ground spices and tomatoes and simmer for 5 minutes.
4. Add tamarind plus water or the lemon juice and 1 cup of water. Bring to a boil and simmer until the sauce has reduced in half.
5. Add the pineapple and remaining cup of water and simmer until the sauce has reduced in half again. The sauce should be thick and rich, like a chutney, at this point.
6. Reduce the heat and add fish and shrimp (if using). Cook until fish is cooked through.
7. Stir in the cilantro and lime juice (if using). I have found that it's sometimes sour enough without the  lime juice.
8. Serve immediately over cut raw vegetables or cauliflower rice.

Opportunities for substitution abound in this recipe. I often make this dish with a smooth and creamy texture by pureeing the onions and tomatoes together before step 3 and pureeing the pineapple and the cup of water before step 5. This creates a sauce that is more like gravy than chutney (and also ensures I won't hear complaining about cooked onions!).