Red Curry w/Shrimp, Scallops, and Vegetables
1/2lb Jumbo Prawns
1/3lb Jumbo Scallops (about 3), quartered
3 Medium Zucchini, julienned
2 Italian Eggplant, cut into small cubes
1 Red Bell Pepper, julienned
1 T. Coconut Oil
3 T. Red Curry Paste (I found this brand at our local Whole Foods...if you can find it, use it)
1 T. Kaffir Lime Leaves (I love the flavor that these leaves add to the curry, and like these for their flavor and convenience...but, you can also check your local Asian market for the fresh version)
Add 1 T. of coconut oil to a saute pan and melt, over medium heat. Add the eggplant and toss to coat. Cook until slightly browned and tender, about 5 minutes. Add zucchini and bell peppers. Toss vegetables together and cook another 5-7 minutes. Add 2 heaping tablespoons of red curry paste and toss with vegetables, to coat. Add one 14oz can of coconut milk (full fat) and kaffir lime leaves, simmer for 5-7 minutes. Add seafood, toss to coat, cover, and continue to cook until seafood is cooked through.
If you decide to use a protein, other than seafood (i.e. chicken, beef, or pork), brown the meat, set it aside, and add it to the curry mixture at the same time you'd add the seafood.
Enjoy this curry as is, or serve atop cauliflower "couscous" or:
Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the squash can be easily pierced with a knife, about 45 minutes.
When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise, scrape out the seeds and discard. Using a fork or spoon, scrape the flesh free of the skin, carefully separating it into the spaghetti-like strands that it naturally forms.