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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saute pan over medium heat, toast the coriander, cumin and pepper, shaking the pan often, until fragrant, 2 to 3 minutes. Set aside. | 2. In a very large saucepan over medium heat, warm the oil. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic, lime zest, lemongrass, chili and toasted spices and cook, stirring, until fragrant, 3 to 4 minutes. Add the coconut milk, stock, pureed cilantro, lime juice and brown sugar, bring to a boil and immediately reduce the heat to low. Simmer for 5 minutes to blend the flavors of the curry base. Season with salt and set aside. | 3. Meanwhile, clean the squid: Working with 1 squid at a time, pull the head from the body. Cut the head from the tentacles above the eyes and discard the head. Squeeze the hard 'beak' from the base of the tentacles. Cut the tentacles in half and set them aside. Remove the transparent 'quill' from the body and discard; rinse the body well and peel off the speckled skin. Cut the body into rings 1 inch wide. Set aside. | 4. Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the cucumbers, boil for 3 minutes, drain and cool under running water. | 5. Return the curry base to a simmer over medium heat. Cut the fish fillets into 2-inch cubes and add to the base along with the clams (discarding any that fail to close to the touch) and cucumbers. Simmer until the fish is opaque throughout, about 8 minutes. Add the shrimp, scallops and squid during the last 3 minutes of cooking. | 6. Ladle into a warmed serving bowl, discarding any clams that failed to open. Garnish with the mint and cilantro and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	1		minced	114.84	6.8382	0.8265	9.396
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
lime zest	2	teaspoons	grated	403.4676	0.0	89.7602	2.2667
lemongrass	2	teaspoons	minced	2.7638	0.7066	0.0508	0.0137
jalapeno	1 1/2	1/2	minced	2.4469	0.5484	0.0768	0.0312
coconut milk	2	cups		1104.0	26.592	10.992	114.432
fish stock chicken	1 1/2	1/2		403.4676	0.0	89.7602	2.2667
cilantro	1/4	cup	pureed	0.92	0.1468	0.0852	0.0208
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
salt				-	-	-	-
squid	2		chopped	-	-	-	-
cucumber	2		peeled seeded chopped	-	-	-	-
white fish fillet	1	lb		403.4676	0.0	89.7602	2.2667
clam	24			7024.4078	291.5946	1198.2333	78.41199999999999
shrimp	8		peeled deveined	-	-	-	-
sea scallop	8			-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.