Ingredients
- 1 lb. assorted seafood, such as shrimp, scallops, and squid
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 cup coconut milk
- 1/4 cup fresh cilantro, chopped
- 4 banana leaves, cut into 10-inch squares
Directions
- Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook for 3-4 minutes, until the vegetables are softened.
- Add the curry powder, coriander, turmeric, cumin, and black pepper and cook for 1 minute, stirring constantly.
- Add the seafood and coconut milk and cook for 3-4 minutes, until the seafood is cooked through. Remove from the heat and stir in the cilantro.
- Preheat the oven to 375°F.
- Divide the seafood mixture among the banana leaves and fold to form packets. Place the packets on a baking sheet and bake for 15 minutes, until the packets are lightly browned.
- Serve immediately.
Interesting Facts
- Banana leaves are a common ingredient in Southeast Asian cooking, and they add a unique flavor and aroma to dishes.
- Curry powder is a blend of spices that can vary from region to region, and it is commonly used in Southeast Asian cuisines.
- Coconut milk is a common ingredient in Southeast Asian cooking, and it adds a creamy texture and rich flavor to dishes.
