Best Summer Squash Curry Shellfish Optional Recipes

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EASY THAI CHICKEN & SUMMER SQUASH CURRY.



Easy Thai Chicken & Summer Squash Curry. image

We had this curry for dinner last night and it was delish. Although not traditional, we served it with basmati rice - which we enjoyed & recommend.

Provided by wildschwein

Categories     Curries

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 kg chicken drumstick
2 tablespoons oil
3 tablespoons green curry paste (you could make your own if you were keen, but we just use a commercial type (Maesri! Brand Green C)
1 stalk lemongrass (fresh, whole, bruised with side of knife)
6 -8 kaffir lime leaves (fresh preferable, but dried OK)
1/4 cup fish sauce
1/4 cup palm sugar (raw sugar or brown sugar can be used as a substitute)
400 ml coconut milk
1 cup summer squash (chopped into bite-sized cubes)

Steps:

  • In a pan, sauté curry paste for a minute or two in oil.
  • Put in chicken legs and toss in curry/oil mixture.
  • When fragrant, add all other ingredients except squash.
  • Bring to the boil.
  • Reduce heat to a simmer and cover with lid, cooking for about 45 minutes.
  • Add the squash pieces, and cook with the lid off for 10 minutes.
  • Taste and adjust seasonings (more fish sauce or palm sugar) as necessary.
  • Remove lemongrass stalk and kaffir lime leaves.
  • Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).
  • Enjoy!

Nutrition Facts : Calories 962.1, Fat 66.9, SaturatedFat 34.7, Cholesterol 270, Sodium 2179.4, Carbohydrate 22.6, Fiber 0.4, Sugar 18.3, Protein 68.6

CURRIED SUMMER SQUASH SOUP



Curried Summer Squash Soup image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 leeks, diced
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon mild curry powder
1 1/2 pounds yellow summer squash, chopped
3 to 3 1/2 cups chicken stock
Coarse salt and freshly ground pepper to taste
Plain yogurt for garnish
1 tomato, peeled, seeded and diced for garnish
Snipped basil or mint leaves for garnish

Steps:

  • Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
  • Add the squash and cook, stirring from time to time, for 10 minutes. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender. Season to taste with salt and pepper.
  • Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
  • If necessary, thin the soup with more chicken stock. Correct seasoning. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 977 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED SUMMER SQUASH SOUP WITH YUBA AND CILANTRO



Curried Summer Squash Soup With Yuba and Cilantro image

Provided by Daniel Patterson

Categories     project, appetizer, side dish

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium yellow onion, sliced
1 teaspoon minced fresh ginger
1 teaspoon minced lemongrass
Salt
1 teaspoon curry powder
2 pounds (about 5 medium) summer squash, thinly sliced
1 cup coconut milk
1 sheet yuba, cut into pieces about 1/4 inch by 1/2 inch
1/4 cup chopped cilantro leaves

Steps:

  • In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
  • Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
  • Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 491 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP AND SQUASH CURRY



Shrimp and Squash Curry image

Make and share this Shrimp and Squash Curry recipe from Food.com.

Provided by MissyIffy

Categories     Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 butternut squash or 1/2 pumpkin, cubed
20 -30 raw peeled shrimp
1/2 onion, chopped
2 garlic cloves, chopped
3 tablespoons oil
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 small cinnamon stick
1/4 teaspoon chili powder
1 dash paprika
coriander leaves

Steps:

  • Heat oil in wok at medium-high heat.
  • Saute onions and garlic till soft.
  • Add 1/4 cup water, salt and spices.
  • Cover and cook for 3/4 minutes.
  • Add shrimp, cooked for 1/2 mins, then remove shrimp and set aside.
  • Add squash, cover and cook till they are done.
  • Re-add shrimp, add some coriander leaves, cook for 1/2 more minutes.
  • Serve with rice.

Nutrition Facts : Calories 368.2, Fat 21.4, SaturatedFat 2.8, Cholesterol 75.6, Sodium 939.6, Carbohydrate 37.7, Fiber 6.4, Sugar 7.5, Protein 11.6

SUMMER SQUASH CURRY, SHELLFISH OPTIONAL



Summer Squash Curry, Shellfish Optional image

This simple stew of fresh summer squash is delicious and beautiful, with a mixture of shapes and colors. Look for small zucchini, pattypan, crookneck, gold bar and other types. The optional addition of mussels and squid makes it more of a meal, but a vegetarian version is just as satisfying.

Provided by David Tanis

Categories     curries, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

Coconut oil
1 onion, chopped
Salt and pepper
1 teaspoon grated garlic
1 tablespoon grated ginger
1 serrano or bird's-eye chile pepper, finely chopped
1 tablespoon turmeric
1 tablespoon fish sauce or light soy sauce
Zest and juice of 1 lime
1 can coconut milk (about 13.5 ounces)
2 pounds small summer squash, cut in 1-inch cubes, slices or wedges
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro sprigs, for garnish

Steps:

  • Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.
  • Add garlic, ginger, chile, turmeric, fish sauce (or soy sauce, for vegetarians) and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.
  • Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.
  • Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe.)
  • Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil and cilantro.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 616 milligrams, Sugar 5 grams, TransFat 0 grams

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