Taken directly from the pages of Katie Mitzel’s “Rocky Mountain Cooking”, this savoury Seafood Pasta dish is simply irresistible.
The Skoki Cookbook author and chef Katie Mitzel’s latest bestseller Rocky Mountain Cooking is on the shelves right now. Through a serendipitous series of events Katie Mitzel has managed to combine her love for her family, her craving for adventure, and her culinary creativity in the kitchens of iconic adventure-locations across Canada.
Decades ago Mitzel, an adventurous young cook, eagerly took on the challenges of cooking without electricity or running water in remote backcountry lodges. Today, Mitzel is known as a pioneering chef who has gone to the most inaccessible locations to create meals that warms the mind, body and soul.
This Seafood Pasta with Coconut Milk and Green Curry celebrates the bounty of Vancouver Island’s thriving shellfish industry, and British Columbia’s delectable produce and dairy products, all tossed and simmered in a little bit of exotic ingredients from afar.
“The creaminess of the sauce coupled with the luxury of gorgeous seafood is too much to resist. I am sure your friends and family will be requesting this dish, time, and time again.” – Chef and Adventurer Katie Mitzel.
SEAFOOD PASTA WITH COCONUT MILK AND GREEN CURRY
SERVES 4-6
Here’s what you will need:
I cup salted butter
1 ¼ cups all-purpose flour
3 cups whole (3.25%) milk, divided
2 (each 8 oz) packages brick-style cream cheese, cubed
2 garlic cloves, crushed
2 tablespoons green curry paste
2 tablespoons curry powder (strength according to taste)
2 (each 13.5 oz.) cans full-fat coconut milk
1 lime zested and juiced
½ bunch cilantro, coarsely chopped, plus extra for garnish
Kosher salt
½ (10-oz) can whole baby clams
½ (28-oz) sweety drop peppers (see note)
12-14 oz. dried penne
1 ½ tablespoons extra virgin olive oil, divided
½ lb. scallops
½ lb. prawns, peeled and deveined
1 yellow bell pepper, sliced
3-4 green onions, thinly sliced
Here’s how it is done:
NOTE: Sweety drop peppers are red Peruvian min-peppers. These versatile little veggies are just bigger than a pomegranate aril and are packed in a sweetened vinegar liquid. They are fabulous in this seafood pasta, of course, as well as in salads or various vegetable dishes. You can find them easily in many grocery stores.
Recipe belongs solely to Chef Katie Mitzel’s, and was taken from her latest publication – Rocky Mountain Cooking
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