SEAFOOD COCONUT CURRY RECIPES

Name: Coconut Seafood Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 300 -350 g firm white fish fillets, cut into pieces (I used halibut, but cod, perch, bass any are fine.); 8 scallops (allows for 2 per person.); 12 squid rings (allows for 3 per person.); 12 -16 prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.); 1 1/2 tablespoons olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 2 teaspoons gingerroot, grated; 3/4 teaspoon turmeric, ground; 1 1/2 teaspoons cumin, ground; 1 1/2 teaspoons coriander, ground; 1 teaspoon mustard seeds; 1 cinnamon stick; 1 1/2 teaspoons sambal oelek (I heap my spoonfuls, but adjust for desired taste.); 400 ml coconut cream (I use Kara brand I really like the flavour.); 1 teaspoon sugar; 50 ml pineapple juice

COCONUT SEAFOOD CURRY RECIPE - FOOD.COM

Coconut Seafood Curry Recipe - Food.com image

I have made this a few times and I think all the flavours work together really well and it is very yummy fish curry recipe. The great thing with this recipe is you can use whatever you have on hand, I have listed ingredients below but feel free to change any of them for your favourite seafood, you can make it different every time, trying different combo's.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

300 -350 g firm white fish fillets, cut into pieces (I used halibut, but cod, perch, bass any are fine.)
8 scallops (allows for 2 per person.)
12 squid rings (allows for 3 per person.)
12 -16 prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.)
1 1/2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 teaspoons gingerroot, grated
3/4 teaspoon turmeric, ground
1 1/2 teaspoons cumin, ground
1 1/2 teaspoons coriander, ground
1 teaspoon mustard seeds
1 cinnamon stick
1 1/2 teaspoons sambal oelek (I heap my spoonfuls, but adjust for desired taste.)
400 ml coconut cream (I use Kara brand I really like the flavour.)
1 teaspoon sugar
50 ml pineapple juice

Steps:

Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
Add coconut cream, stir until well combined.
NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
Add sugar and juice, stir until mixed.
Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.
I served mine over sweet potato mash, but it is also good over rice as well.

Nutrition Facts : Calories 619.2, FatContent 26.9, SaturatedFatContent 20.1, CholesterolContent 80.1, SodiumContent 321.5, CarbohydrateContent 73.7, FiberContent 1, SugarContent 67.1, ProteinContent 22.1

CURRY-COCONUT SHRIMP RECIPE | ALLRECIPES

Curry-Coconut Shrimp Recipe | Allrecipes image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories World Cuisine Asian

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, CarbohydrateContent 8.5 g, CholesterolContent 172.5 mg, FatContent 6.1 g, FiberContent 1.1 g, ProteinContent 24 g, SaturatedFatContent 2.1 g, SodiumContent 175.1 mg, SugarContent 2.8 g

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