Malaysian Seafood Curry
We tried this at Disney’s Animal Kingdom in the Yak and Yeti Thai restaurant. I found the recipe after much scouring online. It was SO good.
- 2 tablespoons canola oil
- 1 pound (about 2 medium) yellow onions, peeled, diced large
- 1 pound (about 3 large) zucchini, diced large
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 4 (15-ounce) cans coconut milk
- 5 tablespoons red curry paste*
- 5 tablespoons sambal, or to taste*
- 1 pound mahi-mahi or other firm-fleshed white fish, cut into 1-inch squares
- 18 little neck clams, scrubbed
- 18 mussels, scrubbed
- 18 large shrimp, cleaned
- 1 pound plum tomatoes
- 18 medium scallops
- Salt and pepper, to taste
- 4-1/2 cups cooked basmati or jasmine rice
- Cilantro, optional garnish
- In a Dutch oven or other heavy-bottomed pot, heat oil over medium heat until hot. Add onions, zucchini, garlic and ginger and cook, stirring, until garlic starts to color. Add coconut milk, curry paste and sambal. Stir and bring to a simmer over medium-low heat.
- Add fish and cook for 2 to 3 minutes; add clams, mussels and shrimp. Once the clams and mussels have opened and shrimp have started to turn pink, about 6 minutes, add the tomatoes and scallops and cook until scallops start to firm up, 4 to 5 minutes. Season with salt and pepper to taste.
- Discard any unopened clams or mussels. Divide ingredients into six large soup bowls and top with rice, or serve the rice on the side. Garnish with cilantro, if desired.
- Makes 8 servings.
*Red curry paste and sambal, a garlic-chili paste, are available at Asian markets. For a milder sauce, use less sambal; for a more fiery traditional curry, use more.