TGIF everyone! (: I’m sure everyone is as thankful as I am that the weekend is here and if you’re as lucky, you would have Monday off and thus having a long weekend! Hurray! To celebrate, I’m going to share with you the recipe I promised from my last post of the Fresh Food Market at Highpoint!
I have to say, I’m not a huge fan of fusion food, but I will never turn down the chance to try it when it is presented in front of me. So as I was walking around the Fruit & Vegetable market and bouncing ideas off the Mr, he suggested that I should do an asian flavoured pasta dish! WAH! Why not, yes? So the first thing that came to my mind was green curry! I see this less fusion, more a pasta with an asian flare! hehe
I do apologise that I didn’t quite have the patience or time to make my own green curry paste, but I did find one that I’ve used before, so I knew it would taste yummy. If you have a green curry paste recipe to share with me, I would be more than happy to try it during my holidays! (:
So these were the ingredients I used for my dish. Which includes fresh ingredients that I got from the market, and a few that came in the hamper given by compliments of Highpoint and Mango! (: I am sure you have some things in the pictured stored in your pantry. I realise I didn’t place the onion and garlic that I used from my pantry in the picture. hehe But I’ve definitely written them in my recipe, so fear not!
This pasta dish definitely has a kick to it. It might most definitely be the green curry paste I used but I do love a dish with that leaves my tongue tingly and tummy warm and fuzzy! hehe So if you do like spicy food, and want to try something different, I urge you to give this a try! The Mr and I both loved it and would definitely make this again soon! (:
Seafood Green Curry Penne (a Food Made With Love original recipe, serves 4)
1/2 large onion, finely chopped
3 cloves of garlic, finely chopped
5 shiitake mushrooms, cut into quarters
3 green thai eggplant, cut into quarters
4 purple thai eggplants, cut into wedges
3 small Adelaide tomatoes, cut into chunks
5 grape tomatoes, sliced into half
50g fish cake, cut into strips
100g green curry paste
400ml light coconut milk
300ml water
500g supreme marinara mix
400g dried penne (or any type of pasta you prefer)
2 tbs olive oil
handful of Thai basil leaves
fried shallots and coriander, to garnish
Steps :
1) In a large pot of water, add some salt and bring it to a boil. Cook pasta according to the directions on the packet. Drain and run it under cold water. Set it aside while preparing the green curry.
2) In a frying pan/wok, heat the olive oil on medium heat and fry the green curry paste till fragrant. Add the chopped onion and garlic and fry till it’s soft. Be careful not to burn the garlic, as there would be a bitter after taste.
3) Carefully add the coconut milk into the pan. Stir it until the paste is mixed well and combined with the coconut milk.
3) Add the eggplants and cover the pan, allowing it to simmer for 10 minutes. Then add the tomatoes and mushrooms and return the lid on the pan. Simmer for another 10 minutes or until the tomatoes are soft.
4) Add the water, fish cake and seafood and allow it to come to a boil. Careful not to boil it for too long, as the seafood might over cook and get tough! Add the thai basil leaves and stir it into the sauce.
5) Pour in the cooked pasta and toss it well, making sure every single penne is coated with the sauce. If it’s looking a little dry, add a bit more water and give it a good stir.
6) Garnish with fried shallots and chopped coriander before serving.
Enjoy! (: I know it seems like alot of preparation to go through, but do give this a try and let me know what you think and if you added other things! Would definitely love to try other combinations. Have a great weekend everyone! (:
