Seafood Curry
Aromatic and creamy seafood curry with shrimp, fish, and mussels in a rich coconut sauce.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb white fish fillets, cut into chunks
- 1/2 lb mussels, cleaned
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 1 red bell pepper, sliced
- 1 tbsp vegetable oil
- 1 lime, juiced
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat vegetable oil in a large pot over medium heat. Add sliced onions and sauté until translucent, about 3 minutes.
Add minced garlic and grated ginger to the pot. Stir for about 30 seconds until fragrant.
Stir in the red curry paste and cook for another minute to release the aromas.
Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
Add the fish chunks and mussels to the pot. Cover and cook for 5 minutes.
Add the shrimp and red bell pepper slices. Cook for another 3-4 minutes until the shrimp turns pink and the seafood is cooked through.
Squeeze lime juice over the curry and garnish with fresh cilantro before serving.
Chef's Tips
- Seafood Selection: Use fresh seafood for the best flavor. You can also add scallops or squid for variety.
- Spice Level: Adjust the amount of curry paste based on your preferred spice level.
- Coconut Milk: Shake the can well before opening to ensure the cream is well mixed.
- Serving Suggestion: Serve with steamed jasmine rice or naan bread for a complete meal.
- Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking the seafood.
