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Ingredients and seasonings required for make

1. Take 600 grams mixed seafood - prawns, scallops, squid, mussels
2. Use 400 ml light coconut milk
3. Use 150 grams sugarsnap peas
4. Take 1 red onion, thinly sliced
5. Use 1 red pepper, deseeded and thinly sliced
6. Use 1 tbsp oil
7. Use 1 tbsp red thai curry paste
8. Prepare 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

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Instructions 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
7. Done and ready to serve!

Vickys Thai-Style Seafood Curry, GF DF EF SF NF step by step. Stir in the curry paste and cook a further minute. Add the mixed seafood and coconut milk and bring to the boil. We hope you got insight from reading it, now lets go back to vickys thai-style seafood curry, gf df ef sf nf recipe. Here is how you do that.

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