Red Coconut Curry with Seafood and Mixed Vegetables Recipe

Name: Red Coconut Curry with Seafood and Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoons extra-virgin olive oil; Four 3-ounce cod fillets; 12 ounces large shrimp, shelled and deveined; Kosher salt; Freshly ground pepper; 3 tablespoons raw coconut palm sugar; 1 tablespoons red curry paste; 4 ounces green beans, cut into 1-inch pieces; 1 small carrot, thinly sliced; 3 cups low-sodium chicken broth; 1/4 cup unsweetened coconut milk; 20 mussels, scrubbed; 1 1/2 teaspoons arrowroot or cornstarch; 1 cup frozen peas; 1/4 cup coarsely chopped cilantro; 1 lime, cut into wedges, for serving

Servings: persons

1 tablespoons extra-virgin olive oil
Four 3-ounce cod fillets
12 ounces large shrimp, shelled and deveined
Kosher salt
Freshly ground pepper
3 tablespoons raw coconut palm sugar
1 tablespoons red curry paste
4 ounces green beans, cut into 1-inch pieces
1 small carrot, thinly sliced
3 cups low-sodium chicken broth
1/4 cup unsweetened coconut milk
20 mussels, scrubbed
1 1/2 teaspoons arrowroot or cornstarch
1 cup frozen peas
1/4 cup coarsely chopped cilantro
1 lime, cut into wedges, for serving

1
In a large nonstick skillet, heat the olive oil.
2
Season the cod fillets and shrimp with salt and pepper and cook over moderately high heat until they are browned and cooked through, about 3 minutes per side.
3
Transfer the seafood to 4 bowls and keep warm.
4
Add the sugar to the skillet and cook, stirring frequently, until the sugar starts to melt, about 1 minute.
5
Add the curry paste and cook, stirring, until the paste is fragrant and bright red, about 1 minute.
6
Add the green beans, carrot, 2 cups of the chicken broth and the coconut milk and bring to a simmer.
7
Add the mussels and cook over moderately high heat until the mussels open, 1 to 2 minutes.
8
With a slotted spoon, transfer the mussels to the bowls with the cod and shrimp.
9
In a small bowl, whisk the arrowroot with the remaining 1 cup of chicken broth, add to the skillet and bring to a simmer over moderately high heat.
10
Add the peas and cook until they are heated through, about 3 minutes.
11
Season the sauce with salt and pepper and stir in the cilantro.
12
Pour the sauce and vegetables into the bowls and serve with lime wedges.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoons extra-virgin olive oil, Four 3-ounce cod fillets, 12 ounces large shrimp, shelled and deveined, Kosher salt, and more.

Yes, Red Coconut Curry with Seafood and Mixed Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Coconut Curry with Seafood and Mixed Vegetables

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