Thai Seafood Curry

Thai Seafood Curry
Serves 4 to 6
per serving
Calories: 440
Carbohydrates: 27 g
Dietary Fiber: 6.5 g
Protein: 27 g
Total Fat: 26 g
1 Tbsp. (15 mL) vegetable oil
2-3 Tbsp. (30-45 mL) Thai red curry paste
2 whole garlic clove
1 Tbsp. (15 mL) fresh ginger, minced
1 stalk lemon grass
1 whole bermuda onion
1-1/2 c. (375 mL) Japanese Kobacha pumpkin, peeled, cut into 1" (2.5 cm) pieces
1 small tin baby corn, cut into 1" (2.5 cm) pieces
2 medium carrots, cut into 1/2" (1.25 cm) slices
4 oz. (120 g) whole bamboo shoots, cut into 1/4" (0.6 cm) julienne
1 medium red bell pepper, seeded, cut into 1/4" (0.6 cm) julienne
7 oz. (210 g) tofu puffs
3 medium tomatoes, cut into 1" (2.5 cm) dice
2 c. (500 mL) coconut milk
1/2 c. (125 mL) water
2 kaffir lime leaves, finely sliced or grated peel of 2 limes
8 whole small-leaf basil
12 large shrimp, peeled, deveined
6 large scallops, cut in half coins
1 lb. (500 g) Manila clams, scrubbed, drained
1/2 c. (125 mL) coarsely chopped cilantro
  1. Heat the vegetable oil over medium-high heat in a large pot or wok.
  2. Add the curry paste, garlic, ginger, lemon grass and onion. Saute for 1 minute or until fragrant.
  3. Add the pumpkin, baby corn, carrots, bamboo shoots, red pepper and tofu. Add the tomatoes, coconut milk, water, lime leaves or peel and basil. Cover the pot and simmer for 15-20 minutes or until carrots and pumpkin are tender-crisp.
  4. Stir in the seafood and simmer for another 5 minutes or until clams have opened and shrimp and scallops are cooked.
  5. Garnish with chopped cilantro and serve with steamed rice.