Recipe of Seafood Marinara in Coconut Red Curry

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, seafood marinara in coconut red curry. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Seafood Marinara in Coconut Red Curry is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Seafood Marinara in Coconut Red Curry is something that I’ve loved my whole life. They’re 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.

Easiest Way to Make Seafood Marinara in Coconut Red Curry

To get started with this recipe, we must prepare a few components. You can cook seafood marinara in coconut red curry using 8 ingredients and 5 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Seafood Marinara in Coconut Red Curry:

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

Warm curry paste and pour in coconut milk. Unlike Thai curries, Malaysian curries are not sweet because coconut milk is used sparingly to complement the spices but not overshadow their tastes. The main differences between Thai red and green curry paste is that the color and the chillies used. Red curry is made from dried red chillies.

Instructions

Instructions 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 👌

Green curry instead, gets its signature colour from fresh green chillies, to enhance the flavour, basil, coriander and lime leaves are also added. Red curry is less spicy than the green curry, so it's. Add choy sum and half the bean sprouts. Stir until combined and mixture returns to the boil. Finely chop half the coriander sprigs.

As simple as that Guide to Prepare Seafood Marinara in Coconut Red Curry

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