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

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

Source : 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 Minuteadd The Mixed Seafood A...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 28, 2026

Step:

  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

Ingredients

  1. 600 grams mixed seafood - prawns, scallops, squid, mussels
  2. 400 ml light coconut milk
  3. 150 grams sugarsnap peas
  4. 1 red onion, thinly sliced
  5. 1 red pepper, deseeded and thinly sliced
  6. 1 tbsp oil
  7. 1 tbsp red thai curry paste
  8. 2 tsp brown sugar
  9. 2 tsp cornflour/starch
  10. 1 juice of 1 lime
  11. 15 grams fresh chopped coriander
  12. 1 salt & pepper to taste

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