Seafood Marinara in Coconut Red Curry
Seafood Marinara in Coconut Red Curry

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, seafood marinara in coconut red curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Seafood Marinara in Coconut Red Curry is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Seafood Marinara in Coconut Red Curry is something which I’ve loved my entire life. They are nice and they look fantastic.

Great recipe for Seafood Marinara in Coconut Red Curry. Remember 🤔 Whenever you're using curry paste, begin by frying the paste off with a bit of oil in the pan until the paste becomes fragrant. This ensures all the amazing flavours are unleashed from the Paste.

To begin with this recipe, we have to prepare a few components. You can have seafood marinara in coconut red curry using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Seafood Marinara in Coconut Red Curry:
  1. Make ready 300 gram green mussels, cleaned and de-bearded
  2. Take 200 gram snapper fillet, diced 2 cm cubes
  3. Get 150 gram prawn, peeled
  4. Prepare 150 gram calamari
  5. Take 1 teaspoon brown sugar (optional)
  6. Prepare 4 tablespoon red curry paste (see my Curry Paste recipe)
  7. Take 3 kaffir lime leaves
  8. Make ready 2 tablespoon oil for sauting

Turn off the heat, add the tamari and squeeze over lots of lime juice. Return pan used to sear shrimp to medium-high heat. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired.

Steps to make Seafood Marinara in Coconut Red Curry:
  1. Heat oil in large pan and add curry paste. Stir for 2 minutes over heat or until fragrant.
  2. Add the mussels, cook, covered, for 2-3 minutes or until mussels open and then Add the other seafood to pan and coat well.
  3. Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through.
  4. Serve with rice and garnish with fresh coriander leaves.
  5. You can also serve with any bread that you like 👌

Stir thoroughly, ensuring curry paste is fully incorporated. Thai Kitchen® Red Curry Paste takes the guesswork out of creating this restaurant-inspired dish. Heat oil in heavy large fry pan over medium heat. Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. The main differences between Thai red and green curry paste is that the color and the chillies used.

So that’s going to wrap this up for this exceptional food seafood marinara in coconut red curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!