Name: Thai Seafood Curry
Prep time: 10 min
Cook time: 16 min
Yield: 4-6 servings
Cuisine: Modern
Ingredients: 2 tbsp oil (Choose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed. ); 1 1/2 cups chopped allium aromatics; 1/4 cup peeled fresh ginger (minced); 2 tbsp wet curry paste (Choose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste. ); 14 ounces diced tomatoes (1 can); 1 cup regular or low-fat coconut milk; 1 1/2 tbsp fresh lime juice; 1 1/2 tbsp light brown sugar; 1 1/2 tbsp fish sauce; 1 1/2 lbs fish or shellfish (Choose from peeled and deveined medium shrimp (about 30 per pound), sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces ); 1 lb chopped quick-cooking vegetables (Choose 1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas. )

Thai Seafood Curry

By :Bruce Weinstein and Mark Scarbrough

Thai curry is a spicy hodgepodge, made with coconut milk and lots of fresh vegetables, best served over short-grain white rice or white or brown rice noodles. One warning: the fish or shellfish will get done at varying times, a little difficult to note exactly in a road map recipe. If you see that the fish bits are done but the shrimp aren’t quite pink yet, turn off the SAUTE function and set the lid askew over the pot for a couple of minutes so that the shrimp (in this case) cook in the residual heat. As a general rule, avoid oily fish (like salmon or trout) or thing, white –fleshed fish fillets (like sole, tilapia, or fluke).

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Brown Sugar, Coconut Milk, Diced Tomatoes, Fish, Vegetables

Prep Time

10 minutes

Cook Time

16 minutes

Servings

4-6 servings

Ingredients

2 tbsp oil Choose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed.
1 1/2 cups chopped allium aromatics
1/4 cup peeled fresh ginger minced
2 tbsp wet curry paste Choose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste.
14 ounces diced tomatoes 1 can
1 cup regular or low-fat coconut milk
1 1/2 tbsp fresh lime juice
1 1/2 tbsp light brown sugar
1 1/2 tbsp fish sauce
1 1/2 lbs fish or shellfish Choose from peeled and deveined medium shrimp (about 30 per pound), sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces
1 lb chopped quick-cooking vegetables Choose 1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.