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(This is the last post of the Shellfish Overload series.)
What do you do when you have different kinds of shellfish but do not want to cook up a storm by getting into a complicated and time-consuming recipe such as bouillabaisse? Well, you make Thai yellow curry.
This dish is so simple to create and takes no more than 30 minutes, but it’s bursting with vivid and intense flavors. The zucchini is simply healthy and adds the much needed vitamins; plus this recipe just goes so well with steamed white rice. This is my absolute favorite Thai dish.
Have a great weekend and happy eating!
(Click Page 2 for the Thai Yellow Curry with Seafood Recipe)
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i am in a very hungry mood now. see the curry, i am like pavlov’s dog, salivating. haha..
oops, friend just called asking want to go for lunch. Going to Botak Jones. weird name huh. yes, some food for this hungry boy…
Veggies in curry? Nooo~! They will dilute the curry goodness. Veggies on side stir-fried. (>_< )
Well, that’s usually my preference, but I like my curry any way I can get it. =)
- Chubbypanda
oh yeah… looks good. We should do a Thai lunch one of these days, but the challenge would be to stay away in the afternoon !
marimakan.org
Love this medley of scallops, tiger prawns, and mussels/clams.
You never add curry leaves in this dish ? Or throw away liao ? ;p
Keropok Man – I will read your complete report about Botak Jones.
CP – Actually, using vegetables in curries are not uncommon. In fact, a lot of Malaysian or Thai curries calls for vegetables, and they taste very good. For this dish, the key is not to overcook the zucchini pieces so they still have that crunchy texture. ;)
Ckutu – thanks for dropping by Rasa Malaysia. I checked out your site, it’s cool!
Tiger – yeah, I did use some curry leaves in the curry, they are lurking somewhere in the picture, but they have already lost the flavor. :-|
Hi, thank you very much for your comment on my blog ;-) And yes, I have done all these asian plates by myself! I really love to cook with these curry pasta, vegetables and so one!!! I will have a look at your blog, you have a lot of very beautiful stuff here. Nice job!!!
Have a nice day
Cheers
Claude
P.S I will add a link on my blog toward yours !!!!
mmm… looks delicious. it has to be i suppose with the combination of seafood and curry, both which i love.
Any suggestion on how to keep the unused coconut milk? Freeze?
Oya, cabbage and carrot are good curry vege too.
Please don’t make this the last post in the shellfish overload series! I never tire of those posts!
whoaa….yummy yummy thai food! morever with shellfish!!! supa yummy!
Claude – thanks for leaving me comments too and thanks for your nice words. :)
Lucia – as I said before, it looks like we love the same kind of food, must be our Penang origin. ;)
Tummythoz – yes, freeze them in the freezer, if you don’t, they will go bad (moldy). Yeah, and green beans, okras/ladies fingers, etc.
PE – it’s the last one, but I will continue to cook seafood because seafood is my ultimate love! Hehehe.
Meiyen – yes, it was supa yummy!
did not get to botak jones. have to wait for over 30 mins, friends decide to go elsewhere. we had bak kut teh instead :-P
Thanks to your thai yellow curry with seafood recipe, im now hooked on this delicious dish.
Hi Rasamalaysia, Had fun with this recipe and adapted it to include mussels, onions, carrots, and zucchini. It’s sooo delicious. You can see the results at the Susitna Cafe’ Chronicles under “Cafe’ Menu Gallery”. Thank you for the delicious recipe. My tummy is happy, happy :o)