Seafood Marinara in Coconut Red Curry
Seafood Marinara in Coconut Red Curry

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, seafood marinara in coconut red curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stir the sea bass, scallops and shrimp into the coconut curry. Stir in the lime leaves and transfer the curry to a warmed bowl. Garnish with the cilantro sprigs and.

Seafood Marinara in Coconut Red Curry is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Seafood Marinara in Coconut Red Curry is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have seafood marinara in coconut red curry using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Seafood Marinara in Coconut Red Curry:
  1. Get 300 gram green mussels, cleaned and de-bearded
  2. Prepare 200 gram snapper fillet, diced 2 cm cubes
  3. Get 150 gram prawn, peeled
  4. Take 150 gram calamari
  5. Make ready 1 teaspoon brown sugar (optional)
  6. Make ready 4 tablespoon red curry paste (see my Curry Paste recipe)
  7. Make ready 3 kaffir lime leaves
  8. Get 2 tablespoon oil for sauting

In a large nonstick skillet, heat the olive oil. Red curry is a popular Thai dish consisting of curry paste to which coconut milk is added. This dish normally has a soup-like consistency and is served in a… Drain, rinse in cold water and set aside. Add coconut milk and chicken stock.

Steps to make Seafood Marinara in Coconut Red Curry:
  1. Heat oil in large pan and add curry paste. Stir for 2 minutes over heat or until fragrant.
  2. Add the mussels, cook, covered, for 2-3 minutes or until mussels open and then Add the other seafood to pan and coat well.
  3. Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through.
  4. Serve with rice and garnish with fresh coriander leaves.
  5. You can also serve with any bread that you like 👌

Delia's Panang Red Seafood Curry recipe. There are a lot of red curry pastes out there, but this is the best. This Smokey Red Curry Coconut Chicken will have your guests guessing what the secret ingredient is. It's moist and spicy, with a touch of smoke. You all know how much I adore Thai flavors…lemongrass, chilies, kaffir lime, fish sauce, and the fragrant curry pastes that include these ingredients.

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