Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Coconut Seafood Curry
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- #76672
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons peanut or other vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
1 teaspoon minced fresh ginger
2 tablespoons mild curry paste
1 tablespoon tomato puree
1 pound skinless, boneless white fish (such as pollock or perch), cut into small chunks
12 ounces shrimp (prawns), peeled and deveined, tails intact
2 cups canned coconut milk
1/4 cup chicken or fish broth or stock
1 teaspoon sugar
salt
freshly ground black pepper
2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro, plus whole leaves, to garnish
freshly cooked Thai rice, to serve
lime wedges, to serve
directions
Heat the oil in a medium saucepan over medium heat. Add the onion and saute until softened, about 5 minutes.
Stir in the garlic and ginger and cook for a few seconds. Add curry paste and tomato puree, and cook, stirring, until fragrant, about 1 minute.
Add the fish and shrimp and stir until coated in the sauce. Pour in the coconut milk, broth and sugar, then season with salt and pepper.
Bring to a boil, then reduce heat to low and continue cooking until the seafood is cooked through, about 5 minutes.
Stir in lime juice and cilantro.
Spoon some of the rice into individual serving bowls and top with the curry. Garnish each dish with cilantro leaves and a lime wedge.
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nutrition data
532 calories, 37 grams fat, 10 grams carbohydrates, 41 grams protein per serving. This recipe is low in carbs.
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