Pumpkin Peanut Curry Noodles With Five Spice Seared Scallops And Shrimp Recipes

Steps:

• Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
• While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
• Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
• Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

Steps:

• Cook the spaghetti according to the directions on the package.
• Drain and return to the pot.
• Meanwhile, in a large, deep skillet heat the oil over medium heat until hot but not smoking, about 2 minutes.
• Stir in the curry paste and cook 1 to 2 minutes.
• Whisk in the chicken broth, coconut milk, and water.
• Bring to a gentle boil, stirring constantly, over medium-high heat, and cook 2 to 3 more minutes.
• Whisk in the peanut butter, fish sauce, sugar, and soy sauce until smooth and creamy.
• Toss the suace with the noodles and garnish.

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Steps:

• Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it. While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste. Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp. Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

Steps:

• Heat oil in large sauce pan. Add garlic and shallots and cook over medium heat, for 10 minutes or until softened and golden.
• Add the yellow curry paste and stir-fry over medium heat for 30 seconds until fragrant. Add the stock, lime leaves, galangal, pumpkin and sweet potatoes.
• Bring to boil, stirring frequently, then reduce heat to low and simmer gently for 15 minutes.
• Add the peanuts and coconut milk and mushrooms. Stir in the soya and fish sauce sauce, simmer 5 minutes more.
• Spoon into warmed individual bowls and garnish with pumpkin seeds.