Coconut Seafood Curry with Bamboo Shoots and Green Beans
Inspired by the delicious dishes from our favorite Thai restaurant in Aurora, Ontario, this Coconut Seafood Curry combines the freshness of shrimp and squid with the crispness of bamboo shoots and green beans. The rich coconut cream envelops each bite, tying together the aromas of garlic, ginger, and a hint of spice. This versatile dish can be made to suit your taste, with the option to adjust spiciness and creaminess. Serve over fragrant jasmine rice for a hearty meal that’s perfect for impressing friends or enjoying a cozy night in with loved ones. Dive into this delightful fusion of flavors - your taste buds will thank you!
N/A
Servings
200
Calories
14
Ingredients
Ingredients
Onion
1 medium (sliced thinly)
Garlic
3 cloves (minced)
Ginger
1 piece (sliced into strips)
Squid
400 g (cleaned and cut into rings)
Frozen shrimp
600 g (head on or peeled)
Coconut cream
400 ml (use as is)
Fish sauce
1 tablespoon (to taste)
Olive oil
2 tablespoons (for cooking)
Chicken bouillon
1 piece (to dissolve)
Sugar
1 pinch (to balance flavor)
Curry powder
1 teaspoon (adjust according to taste)
Dried chili pepper flakes
1 pinch (add more for extra heat)
Canned bamboo shoots
580 ml (drained)
String beans
200 g (ends snapped)
Instructions
1
In a large wok, heat the olive oil over medium heat. Once hot, add the minced garlic, thinly sliced onion, and ginger strips. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
2
Next, add the frozen squid to the wok, stirring constantly to cook and incorporate flavors. After a few minutes, introduce the frozen shrimp and pour in the fish sauce. Cook until the shrimp turn pink and firm. Once cooked, remove the seafood mixture from the wok and set aside.
3
In the same wok, add the string beans and bamboo shoots. Stir-fry them for about 2-3 minutes, allowing them to soften slightly.
4
Pour the coconut cream into the wok and stir well. If a thinner consistency is desired, add a little water to achieve your preferred texture. Bring the mixture to a gentle boil.
5
Crumble in the chicken bouillon and mix until dissolved. Taste and adjust the flavor, adding curry powder, dried chili pepper flakes for heat, and a pinch of sugar to balance the flavors.
6
Return the seafood mixture to the wok, stirring everything together gently until well combined and heated through.
7
Serve this delicious seafood curry over a bed of hot, fluffy jasmine rice and enjoy your beautiful creation!
Nutrition Information
9.2
Fat
14.2
Carbs
14.2
Protein
1.7
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Seafood Curry with Bamboo Shoots and Green Beans?
It is a Thai-inspired fusion dish featuring shrimp, squid, bamboo shoots, and green beans in a rich coconut cream sauce, inspired by a restaurant in Aurora, Ontario.
What type of seafood is used in this recipe?
The recipe calls for 400g of cleaned squid cut into rings and 600g of frozen shrimp (either head-on or peeled).
What vegetables are included in this curry?
The primary vegetables used are 200g of string beans and 580ml of canned, drained bamboo shoots.
How many calories are in a serving of this seafood curry?
Each serving contains approximately 200 calories.
Is this recipe spicy?
The recipe includes curry powder and dried chili pepper flakes, allowing you to adjust the heat to your preference.
What should I serve with this curry?
It is recommended to serve this dish over fragrant, hot, and fluffy jasmine rice.
How much protein is in this dish?
This recipe provides 14.2g of protein per serving.
What type of coconut product is needed?
The recipe specifically uses 400ml of coconut cream to create a rich and enveloping sauce.
Can I adjust the consistency of the sauce?
Yes, if you desire a thinner consistency, you can add a little water to the coconut cream during the cooking process.
How do I prepare the aromatics for the base?
Sauté minced garlic, thinly sliced onion, and ginger strips in olive oil until the onion is translucent and fragrant.
What role does fish sauce play in this recipe?
One tablespoon of fish sauce is added to the seafood to provide a traditional salty, umami flavor characteristic of Thai cuisine.
What is the fat content per serving?
There are 9.2g of fat per serving in this recipe.
How much fiber does this dish contain?
Each serving contains 1.7g of fiber.
How many ingredients are required in total?
There are 14 ingredients used in this recipe, including seafood, vegetables, and various seasonings.
Why is the seafood removed from the wok during cooking?
The seafood is removed after its initial cook to prevent it from becoming overcooked and tough while the vegetables and sauce are being prepared.
How should the ginger be prepared?
One piece of ginger should be peeled and sliced into thin strips.
What is the purpose of adding a pinch of sugar?
A pinch of sugar is used to balance the savory, salty, and spicy flavors within the curry.
What kind of oil is recommended for sautéing?
The recipe suggests using 2 tablespoons of olive oil.
How do I use the chicken bouillon?
Crumble one piece of chicken bouillon into the coconut cream mixture and stir until it is completely dissolved.
Can I use fresh shrimp instead of frozen?
Yes, while the recipe specifies frozen shrimp, fresh shrimp can also be used; simply adjust cooking times slightly as needed.
What are the total carbohydrates per serving?
There are 14.2g of carbohydrates per serving.
How long do I sauté the string beans and bamboo shoots?
Stir-fry them for about 2-3 minutes until they begin to soften slightly.
Is this recipe suitable for a weeknight dinner?
Yes, it is tagged as an easy recipe and a great choice for a healthy weeknight dinner.
How do I prepare the string beans?
The ends of the string beans should be snapped off before they are added to the wok.
What is the first step in the instructions?
The first step is to heat olive oil in a large wok and sauté garlic, onion, and ginger for 3-4 minutes.
When do I add the curry powder?
Add the curry powder to the boiling coconut cream mixture along with the other seasonings like chili flakes and sugar.
What should the seafood look like when it is done?
The shrimp should be pink and firm, and the squid should be opaque and fully cooked.
Can I add more heat to the dish?
Yes, you can add more dried chili pepper flakes or increase the amount of curry powder to suit your spice preference.
Is this a traditional Thai recipe?
It is a Thai-inspired fusion dish that captures the aromas and flavors of classic Thai seafood curries.
Does this recipe contain any sodium data?
Sodium information is not specified in the current nutritional breakdown, though fish sauce and bouillon are primary sources.