Seafood Curry with Spinach and Rice

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Seafood Curry with Spinach and Rice
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
250 grams Long grain rice
salt
300 grams fresh Spinach
500 grams mussels
200 grams Squid tentacle
200 grams shrimp (peeled and deveined)
150 grams Scallop (cleaned)
1 fresh Lime
3 Lime leaves
400 milliliters Coconut milk (canned)
2 tablespoons green Curry paste
300 milliliters fish stock
2 tablespoons Fish sauce
1 tablespoon Palm sugar
1 tablespoon light soy sauce
How healthy are the main ingredients?
Coconut milkSpinachLong grain ricesoy saucesaltLime

Preparation steps

1.

Place rice into 500 ml (approximately 2 cups) of salted boiling water.

2.

Rinse and spin dry spinach, chop coarsely. Rinse and clean seafood as needed, discard all open mussels and cut squid into rings.

3.

Rinse lime in hot water, pat dry and grate zest, squeeze juice. Rinse lime leaves, pat dry and cut into fine strips.

4.

Combine coconut milk with curry paste, fish stock, half of lime zest and lime leaves and bring to a boil. Add seafood and simmer on meduim heat for 5-8 minutes. Add spinach and season with fish sauce, lime juice, sugar and soy sauce. Place rice into bowls and top with seafood soup. Sprinkle with remaining lime zest and serve.