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

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys thai-style seafood curry, gf df ef sf nf. It is one of my favorites food recipes. 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 foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Vickys Thai-Style Seafood Curry, GF DF EF SF NF is something which I have loved my whole life.

To get started with this particular recipe, we have to 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 that.

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