Vickys Thai-Style Seafood Curry, GF DF EF SF NF.
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, vickys thai-style seafood curry, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vickys Thai-Style Seafood Curry, GF DF EF SF NF is one of the most favored of current trending meals in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes delicious. Vickys Thai-Style Seafood Curry, GF DF EF SF NF is something that I have loved my whole life. They're nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have vickys thai-style seafood curry, gf df ef sf nf using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
- {Make ready 600 grams of mixed seafood - prawns, scallops, squid, mussels.
- {Take 400 ml of light coconut milk.
- {Take 150 grams of sugarsnap peas.
- {Make ready 1 of red onion, thinly sliced.
- {Get 1 of red pepper, deseeded and thinly sliced.
- {Prepare 1 tbsp of oil.
- {Get 1 tbsp of red thai curry paste.
- {Get 2 tsp of brown sugar.
- {Take 2 tsp of cornflour/starch.
- {Prepare 1 of juice of 1 lime.
- {Get 15 grams of fresh chopped coriander.
- {Get 1 of salt & pepper to taste.
Steps to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
- Heat the oil in a deep pan and fry off the onion until softened, 4 - 5 minutes. Stir in the curry paste and cook a further minute.
- Add the mixed seafood and coconut milk and bring to the boil. Reduce heat and simmer for 8 - 10 minutes.
- Add the cornflour to 1 tbsp water and stir into a paste. Add to the pan with the sugar, peas and red pepper.
- Simmer for 4 minutes or until the sauce has thickened and the pepper & sugarsnaps are tender.
- Stir in the lime juice and 3/4 of the coriander. Season to taste with the salt & pepper.
- Serve in bowls with a garnish of the remaining coriander and some lime wedges.
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