Vickys Thai-Style Seafood Curry, GF DF EF SF NF
Vickys Thai-Style Seafood Curry, GF DF EF SF NF

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys thai-style seafood curry, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. 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 appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Vickys Thai-Style Seafood Curry, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have vickys thai-style seafood curry, gf df ef sf nf using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
  1. Take 600 grams mixed seafood - prawns, scallops, squid, mussels
  2. Make ready 400 ml light coconut milk
  3. Get 150 grams sugarsnap peas
  4. Prepare 1 red onion, thinly sliced
  5. Get 1 red pepper, deseeded and thinly sliced
  6. Get 1 tbsp oil
  7. Prepare 1 tbsp red thai curry paste
  8. Make ready 2 tsp brown sugar
  9. Prepare 2 tsp cornflour/starch
  10. Make ready 1 juice of 1 lime
  11. Take 15 grams fresh chopped coriander
  12. Get 1 salt & pepper to taste
Steps to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
  1. 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
  2. Add the mixed seafood and coconut milk and bring to the boil. Reduce heat and simmer for 8 - 10 minutes
  3. Add the cornflour to 1 tbsp water and stir into a paste. Add to the pan with the sugar, peas and red pepper
  4. Simmer for 4 minutes or until the sauce has thickened and the pepper & sugarsnaps are tender
  5. Stir in the lime juice and 3/4 of the coriander. Season to taste with the salt & pepper
  6. Serve in bowls with a garnish of the remaining coriander and some lime wedges

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