Thai Seafood Curry

This Thai Seafood Curry is a healthy flavor explosion in your mouth! Full of mixed seafood, veggies, lite coconut milk, lime juice, green curry paste, and more… it’s easy and  healthy.

Prep Time 10 minutes
 Cook Time 16 minutes

 

INGREDIENTS of Thai Seafood Curry

  • 2 tbsp oil
  • 1 1/2 cups chopped allium aromatics
  • 1/4 cup peeled fresh ginger minced
  • 2 tbsp wet 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, medium shrimp, 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 like 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.

Direction Thai Seafood Curry

  • Press saute function in cooker, set the time to 10 minutes.
  • Heat the oil in the quarter oven for a minute or two.
  • Add the allium aromatics and cook, stirring often, 2 to 4 minutes, until softened. Add the ginger and cook until aromatic, just a few seconds.
  • Stir in moist curry paste until well coated; then add the tomatoes, coconut milk, lime juice, brown sugar and fish sauce.
  • Stir until the brown sugar is dissolved, then turn off the Saute function and lock the lid on the pan.
  • Optional pressure cookers Press Meat / Stew or High Pressure Cook (Manual) on High Pressure for 7 minutes with the Keep Warm setting turned off.
  • Use the quick release method to bring the pressure of the pot back to normal. Unlock the lid and open the jar. Press Skip, set the time to 5 minutes.
  • Simmer the sauce. Stir in fish or shellfish and quick-cooking vegetables.
  • Continue cooking, stirring gently, until shellfish or fish are cooked through, 3 to 5 minutes.

LEAVE A REPLY