Seafood curry

    Seafood curry

    (43)
    14saves
    40min


    42 people made this

    About this recipe: This curry has a wonderful combination of Thai-inspired flavours. Prawns and scallops are cooked in a coconut curry sauce with ginger, garlic and lime juice. You can easily use other types of seafood such as squid, clams or mussels.

    Ingredients
    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 tablespoon freshly minced root ginger
    • 1 tablespoon minced garlic
    • 1 medium onion, halved and sliced
    • 1 tablespoon curry paste, to taste
    • 3 tablespoons lime juice
    • 1 tablespoon brown sugar
    • 1 (400g) tin reduced fat coconut milk
    • 12 prawns, peeled (tails left on) and deveined
    • 12 sea scallops, halved
    • 175g asparagus, chopped into 2cm pieces
    • 2 tablespoons freshly chopped coriander
    • Pinch salt to taste

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a large pan over medium-high heat.
    2. Cook the ginger, garlic and onion until softened, about 2 to 3 minutes. Stir in the curry paste, lime juice, brown sugar and coconut milk; simmer for 5 minutes. Add prawns, scallops, asparagus, coriander and a pinch of salt; cook until all the seafood is cooked through, 4 to 5 minutes.

    Suggestion

    Add 1 tablespoon peanut butter to the sauce for a deeper Thai-inspired flavour.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (43)

    by
    29

    Great recipe! I added the recommended tablespoon of peanut butter and also added a tablespoon of my favorite habenero hot sauce,(Ebese Zozo) which is a curried hot sauce. Next time I'll double the curry paste and add a bit more lime juice. It also seems my jumbo prawns finished quicker than the sea scallops so I'd start the scallops about 2 minutes before I throw in the prawns next time. Very tasty if you like coconut curries, yum!  -  05 Jan 2008  (Review from Allrecipes US | Canada)

    by
    13

    This was delightful. I substituted regular for light coconut milk which made a very rich sauce and also added a little extra lime juice. I served it with basmati rice and a hot pepper sauce on the side. Now my kitchen is my new favorite place to have curry for dinner!  -  13 Jan 2008  (Review from Allrecipes US | Canada)

    by
    8

    Added peanut butter as others suggested. Nice addition. As is, "hotness" rating is about 3-4/10, which is right where I like it, not too hot-so add more or less curry paste to taste. Very good. Will definitely make again.  -  10 Feb 2008  (Review from Allrecipes US | Canada)

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