Albino Asian Cookbook Update and Seafood Curry

Where am I in the process? 

I did my initial edit. My wife read it and gave me her feedback, which I have incorporated. Now I just have (1) the final edit and (2) figuring out all the boring technical financial/internet stuff.

In the meantime, here’s another recipe:

 Seafood Curry

Introduction: Introduction: This is easily my favorite way to eat seafood. Coconut milk pairs beautifully with seafood, and the other ingredients build a complex taste. Serves 2-3.

Ingredients:

 1 pound seafood (crab, mussels, shrimp, squid, and scallops all work well)

  • 1 medium chayote, peeled, seeded, and chopped into ½ inch cubes*Curry Seafood
  • 1 bell pepper, chopped
  • ¼ teaspoon cumin powder
  • ¼ teaspoon fennel powder
  • ¼ teaspoon white pepper powder
  • ½ teaspoon salt
  • 1 tablespoon peanut oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, julienned
  • 1 onion, sliced
  • 1 can (roughly 1 ¾ cups) coconut milk
  • 1 tablespoon soy sauce
  • ½ teaspoon fish sauce
  • ½-1 teaspoon curry paste
  • 2-4 green onions, chopped into ¼ inch slices
  • 1 tablespoon basil, minced
  • 1 Thai pepper, minced (optional)

 Directions:

  1. Separately season the seafood and the vegetables with the cumin, fennel, turmeric, white pepper, and salt.
  2. Using medium heat sauté the ginger in peanut oil until it begins to turn golden. Add the garlic and onion.
  3. Once the garlic starts to turn golden, add the chayote, coconut milk, soy sauce, fish sauce, and curry paste. Reduce to a simmer, and let the chayote cook. In about 18 minutes, the chayote should be mostly cooked (it should still take a little pressure to pierce with a fork).
  4. Increase the temperature to medium heat, and add the seafood. Cook for a two to three minutes and add the bell pepper. Remove from the heat in a few more minutes, when the seafood is cooked.
  5. Garnish with green onion, basil, and Thai pepper.

 * Feature ingredient: Chayote

Chayote is a member of the gourd family. While chayote can taste bland on its own, it works especially well with coconut milk, absorbing the sweet, creamy flavor and becoming a feature ingredient.

 

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