Easy seafood curry
This easy seafood curry features tender white fish and shrimp cooked in a creamy coconut milk sauce with sweet potatoes and aromatic spices. It's a quick and flavorful dish that's perfect for any seafood lover.
Cook time 20 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 onion
2 sweet potatos
1/3 cup curry paste
2 cups coconut milk
1 tbsp fish sauce
1.50 cups cherry tomatoes
1.50 lb white fish
12 oz shrimps
2 tbsp lime juice
1/2 cup coriander leaves
This easy seafood curry is a delightful and flavorful dish perfect for seafood lovers. Combining tender white fish and shrimp with rich coconut milk and aromatic spices, this curry is both creamy and spicy. It’s a quick recipe that’s sure to impress your family and friends.
Instructions:
- Finely chop the onion.
- Peel and dice the sweet potatoes.
- Halve the cherry tomatoes.
- Cut the white fish into bite-sized pieces.
- Peel and devein the shrimp if they haven’t been prepared already.
- Chop the coriander leaves.
- In a large pot or deep skillet, heat 1 tbsp of olive oil over medium heat.
- Add the chopped onion and cook for about 3-4 minutes, until the onion becomes translucent.
- Add the diced sweet potatoes and continue to cook for another 5-7 minutes, stirring occasionally.
- Stir in 1/3 cup of curry paste, coating the onions and sweet potatoes thoroughly.
- Pour in the 2 cups of coconut milk and stir to combine.
- Bring the mixture to a simmer and let it cook for about 10 minutes, or until the sweet potatoes are almost tender.
- Add 1 tbsp of fish sauce and the halved cherry tomatoes to the pot.
- Stir to combine and let it simmer for another 2-3 minutes.
- Gently add the white fish pieces and shrimp to the pot.
- Cook for about 5-7 minutes, or until the fish and shrimp are cooked through and opaque. Be careful not to overcook to retain their tenderness.
- Stir in 2 tbsp of lime juice to brighten the flavors.
- Taste the curry and adjust seasoning if needed.
- Ladle the curry into bowls.
- Garnish with the chopped coriander leaves.
- Serve the curry hot with steamed rice or naan bread on the side.
This easy seafood curry is a versatile and delicious meal that brings together the vibrant flavors of the sea with the rich and creamy texture of coconut milk. With its quick preparation and cooking time, it’s an excellent choice for a weeknight dinner or a special occasion. Enjoy the delightful blend of spices and fresh ingredients with your loved ones.
Easy seafood curry FAQ:
The seafood should be cooked for about 5-7 minutes until the white fish and shrimp are cooked through and opaque. Be careful not to overcook to maintain their tenderness.
A large pot or deep skillet is recommended to accommodate the ingredients and ensure even cooking.
Yes, you can substitute the white fish with other firm white fish like cod or tilapia. Just ensure they are cut into similar bite-sized pieces for even cooking.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stovetop or microwave until heated through.
To adjust the spice level, you can add more or less curry paste according to your taste preference. Start with a smaller amount and increase it gradually.
Tips:
- To save time, you can use pre-cut frozen vegetables.
- Ensure the fish and shrimp are fresh for the best flavor.
- Adjust the curry paste according to your spice preference.
- Serve with steamed rice or naan bread for a complete meal.
- Add the cherry tomatoes at the end to maintain their firmness and fresh flavor.
Nutrition per serving
4 ServingsCalories 670kcal
Protein 50g
Carbohydrates 33g
Fiber 7g
Sugar 12g
Fat 40g
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