Yellow seafood curry

Yellow seafood curry


Use all your favourite seafood in this aromatic Thai curry.

The ingredient of Yellow seafood curry

  1. 1 tablespoon vegetable oil
  2. 5 eschallots, thinly sliced (see note)
  3. 2 tablespoons yellow curry paste
  4. 400ml can coconut milk
  5. 140ml can coconut cream
  6. 1 tablespoon fish sauce
  7. 1 tablespoon brown sugar
  8. 1 lime, juiced
  9. 300g thick white boneless fish, cut into 3cm cubes
  10. 16 medium green prawns, peeled, deveined
  11. 12 mussels, beards removed, cleaned
  12. 250g calamari rings
  13. 1/2 cup coriander leaves, roughly chopped
  14. Steamed jasmine rice, to serve
  15. Lime wedges, to serve

The instruction how to make Yellow seafood curry

  1. Heat oil in a large saucepan over medium-high heat. Add eschallots. Cook, stirring, for 3 to 4 minutes or until soft. Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk, coconut cream, fish sauce, brown sugar and 1 tablespoon lime juice. Bring to the boil.
  2. Reduce heat to medium. Add fish, prawns and mussels. Simmer, uncovered, for 4 minutes. Add calamari and cook for 1 minute or until fish is cooked through.
  3. Spoon rice into bowls. Ladle over curry. Top with coriander. Serve with lime wedges.

Nutritions of Yellow seafood curry

fatContent: 538.706 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 23 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 47 grams protein

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