You probably know by now, how much I love to work with, and eat dishes created with my yellow curry paste as the base. As an interesting aside, when I made my Indian Turkey Burger recipe for my colleague, she said that I should package these in little containers to freeze them. Then, I can pull them out one at a time when I need them. This made me realize that this is how a lot of restaurants work and families work that cook this type of food all the time. I could make this Yellow Curry Seafood whenever I wanted. Great concept to utilize going forward.
What I do is divide each batch in half. The base recipe makes probably enough for 6 different meals. So each batch for me gives me the chance to create three different dishes and meals at a time. This Yellow Curry Seafood is totally made up without referring to any recipe for guidance. Pretty good for a home chef of American origin. The sauce has so much flavor, it would taste good on a shoe. Note to self. Do not make a recipe with a shoe.
The recipe is so easy to create. The yellow curry base is added to a skillet with oil in it to release the essence of the ingredients. Then, coconut milk is added to make the sauce creamy. In this dish, I put in lots of different vegetables. Grab whatever vegetables you like. I used a number of traditional Asian influenced vegetables including pea pods, bamboo shoots and baby corn. I also added red peppers for texture and spinach for color. I picked up salmon and sea bass at the store because it looked good and I like these types of fish. They are also sturdy enough to hold up to the quasi stir fry cooking method I utilized.
- 1 1/4 pounds salmon
- 6 ounces sea bass
- 13.5 ounce can of coconut milk
- 1/4 cup yellow curry paste
- 1 tablespoon avocado oil
- 15 ounce can of baby corn
- 6 ounce can bamboo shoots
- 1 bunch fresh spinach, stems cut
- 1 red pepper, long slices
- 6 ounces pea pods
- 1 bunch baby bok choy
- 1 - 2 tablespoons fresh parsley, chopped.
- Begin by heating the oil in a skillet on medium heat.
- Add the paste and mix together and cook for 1 minute.
- Pour in the coconut milk. Mix thoroughly and simmer for a couple of minutes.
- Add in the carrots, spinach and peppers and cook for 3 minutes.
- Next, add in the bok choy, pea pods and then the corn.
- Add in the salmon and sea bass and cook all the way through. This should take 5 - 6 minutes.
- Finish by adding the bamboo shoots and parsley.
- Mix and simmer dish for 2 more minutes.
- Serve and enjoy!
- See link in post for yellow curry paste recipe
The yellow curry paste added to the pan and the coconut milk added.
Spinach and peppers add followed by baby corn and the fish.
The Yellow Curry Seafood plated.