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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys thai-style seafood curry, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Thai-Style Seafood Curry, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Vickys Thai-Style Seafood Curry, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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 cook that.

The ingredients needed to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
  1. Make ready 600 grams mixed seafood - prawns, scallops, squid, mussels
  2. Prepare 400 ml light coconut milk
  3. Take 150 grams sugarsnap peas
  4. Make ready 1 red onion, thinly sliced
  5. Make ready 1 red pepper, deseeded and thinly sliced
  6. Take 1 tbsp oil
  7. Prepare 1 tbsp red thai curry paste
  8. Take 2 tsp brown sugar
  9. Make ready 2 tsp cornflour/starch
  10. Get 1 juice of 1 lime
  11. Take 15 grams fresh chopped coriander
  12. Get 1 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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