Thai-style Seafood Curry

Name: Thai-style Seafood Curry
Total time: 30 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 1 Tbsp Nut oil; 1 shallot (finely diced); 0.75 inch fresh ginger (finely diced); 1 clove garlic cloves (finely diced); 3 Tbsps green Curry paste; 0.875 cup fish stock; 1.667 cups Coconut cream; 8 King prawn (ready to cook); 8 Scallop shelled ready to cook (with coral); 4 cups Fish (e. g. monkfish, cut into bite-sized pieces); 2 Tbsps soy sauce; 1 Tbsp Lime juice; Chili powder; 2 Tbsps freshly chopped parsley

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 30 min.

Ready in

Ingredients

for

servings

Ingredients: 1 Tbsp Nut oil; 1 shallot (finely diced); ¾ inch fresh ginger (finely diced); 1 clove garlic cloves (finely diced); 3 Tbsps green Curry paste; ⅞ cup fish stock; 1 ⅔ cups Coconut cream; 8 King prawn (ready to cook); 8 Scallop shelled ready to cook (with coral); 4 cups Fish (e. g. monkfish, cut into bite-sized pieces); 2 Tbsps soy sauce; 1 Tbsp Lime juice; Chili powder; 2 Tbsps freshly chopped parsley

How healthy are the main ingredients?

soy sauce parsley garlic clove shallot ginger

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Preparation steps

Heat the oil in a wok and fry the shallot, ginger and garlic until translucent. Add the curry paste and fry briefly, then deglaze with the stock and add the coconut cream. Simmer for around 5 minutes to thicken.

Add the prawns, scallops and fish to the sauce and cook over a low heat for around 6-8 minutes - do not boil.

Season to taste with soy sauce, lime juice and chilli. Tip into bowls and serve garnished with parsley.