Seafood Thai Curry
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
1/2 cup vegetable stock
1 tablespoon fish sauce
1 teaspoon brown sugar
1 red bell pepper, sliced
1/2 pound cod or haddock fish fillets, cut into chunks
1/4 Shrimp, cut into chunks
Juice of 1 lime
Fresh cilantro leaves, for garnish
Cooked jasmine rice
Instructions
Prepare Aromatics:
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for 1 minute, allowing the flavors to meld with the aromatics.
Make the Curry Sauce:
In the same pan, pour in the coconut milk, fish sauce and vegetable stock, then stir to combine.
Add the brown sugar and simmer.
Add the sliced red peppers to the pan. Simmer for 5-7 minutes until tender.
Add the fish chunks and shrimp to the curry, and cook for another 5 minutes or until the seafood is cooked through and fish flakes easily.
Finish and Serve:
Stir in the lime juice.
Garnish with fresh cilantro leaves and serve the curry over cooked jasmine rice.
**Seafood can be substituted with calamari, mussels or any boneless fish you prefer
