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, I will show you a way to prepare a distinctive dish, vickys thai-style seafood curry, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna 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 in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Vickys Thai-Style Seafood Curry, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
  1. Take 600 grams mixed seafood - prawns, scallops, squid, mussels
  2. Prepare 400 ml light coconut milk
  3. Prepare 150 grams sugarsnap peas
  4. Prepare 1 red onion, thinly sliced
  5. Take 1 red pepper, deseeded and thinly sliced
  6. Get 1 tbsp oil
  7. Take 1 tbsp red thai curry paste
  8. Take 2 tsp brown sugar
  9. Prepare 2 tsp cornflour/starch
  10. Prepare 1 juice of 1 lime
  11. Take 15 grams fresh chopped coriander
  12. Take 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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