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.

Curry SeafoodIngredients:

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


  1. Using medium heat sauté the ginger in the peanut oil until it begins to turn golden. Add the garlic and onion.
  2. Once the garlic starts to turn golden, add the chayote, coconut milk, soy sauce, fish sauce, curry paste, cumin, fennel, turmeric, white pepper, and salt. Mix thoroughly and bring to a boil.
  3. Reduce the heat 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 and bell pepper. Cook for 2-3 minutes, or until the seafood is cooked. Remove from heat.
  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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