Red Seafood Curry

This recipe was adapted from Nigella Lawson’s Pumpkin and Seafood Curry. If you’re not into spicy food, reduce the curry paste to half.

Serves 6  Prep Time 15 to 20 minutes  Cook Time 20 to 25 minutes

2 tablespoons vegetable oil
2 medium white onions, sliced thinly
1 large fish boullion
2 tablespoons red curry paste
1 28-ounce can coconut milk (gata)
3 tablespoons brown sugar
3 to 4 teaspoons fish sauce (patis)
3 cups water
250 grams squash, peeled and sliced into 3/4-inch pieces
one 28-ounce can straw mushrooms, drained, rinsed (slice into halves, if preferred)
400 grams tanguigue steak, sliced into 1-inch cubes
300 grams medium-size shrimps (pang-halabos), peeled
300 grams squid, cleaned and sliced into 1-inch pieces
300 grams baby bok choy, washed and torn into halves

1  In a large pot over medium heat, sauté onions in vegetable oil until softened. Add the boullion, red curry paste, coconut milk, brown sugar, and patis. Bring the mixture to a boil until you begin to see red splotches of oil pooling on the surface. Add the water and lower the flame to medium-low, keeping the mixture at a consistent simmer.

2  Add the squash and mushrooms, and let simmer for 10 to 15 minutes.

3  Add the cubed fish, shrimps, and squid; simmer for an additional 4 to 5 minutes or until seafood are cooked through.

4  Turn off the heat and place the baby bok choy on top of the stew, pressing the vegetables down with a spoon. Cover the pot with a lid; it will take 3 to 4 minutes for the bok choy to wilt. Stir through the mixture once, taste; add fish sauce to taste.

5  Serve with hot steamed rice.

Photography by Ocs Alvarez │ Prop Styling by Gwyn Guanzon │ Food Styling by Melanie Jimenez

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