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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys thai-style seafood curry, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Thai-Style Seafood Curry, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Vickys Thai-Style Seafood Curry, GF DF EF SF NF is something that I have loved my whole life.

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

The ingredients needed to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
  1. Prepare mixed seafood - prawns, scallops, squid, mussels
  2. Get light coconut milk
  3. Take sugarsnap peas
  4. Prepare red onion, thinly sliced
  5. Get red pepper, deseeded and thinly sliced
  6. Make ready oil
  7. Get red thai curry paste
  8. Get brown sugar
  9. Get cornflour/starch
  10. Get juice of 1 lime
  11. Get fresh chopped coriander
  12. Get salt & pepper to taste
Instructions 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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