Easy seafood curry
Whip up a delicious and easy seafood curry with this straightforward recipe. Featuring succulent white fish and shrimp, sweet potatoes, and cherry tomatoes in a rich coconut milk and curry paste sauce, this dish is flavored with fish sauce, lime juice, and garnished with fresh coriander leaves. Perfect for a weeknight dinner or impressing guests! Ready in under an hour.
- 08 Mar 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 670kcal | 33% |
| Protein | |
| Protein 50g | 33% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 7g | 19% |
| Sugar 12g | 12% |
| Fat | |
| Fat 40g | 49% |
| Saturated 27g | 89% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 850ug | 95% |
| Choline 210mg | 38% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 9mg | 54% |
| Vitamin B6 1.02mg | 60% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 2.66ug | 111% |
| Vitamin C 20mg | 23% |
| Vitamin E 2.33mg | 16% |
| Vitamin K 14ug | 11% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.80mg | 88% |
| Iron, Fe 3.67mg | 33% |
| Magnesium, Mg 160mg | 38% |
| Phosphorus, P 860mg | 69% |
| Potassium, K 1540mg | 45% |
| Selenium, Se 55ug | 99% |
| Sodium, Na 560mg | 37% |
| Zinc, Zn 3.79mg | 34% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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