Red Coconut Curry with Seafood and Mixed Vegetables

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 tbsp. extra-virgin olive oil; 4 cod fillets; 12 oz. large shrimp; kosher salt; Freshly ground pepper; 3 tbsp. raw coconut palm sugar; 1 tbsp. red curry paste; 4 oz. green beans; 1 small carrot; 3 c. low-sodium chicken broth; 1/4 c. unsweetened coconut milk; 20 mussels; 1 1/2 tsp. arrowroot or cornstarch; 1 c. frozen peas; 1/4 c. cilantro; 1 lime

Servings: persons

1 tbsp. extra-virgin olive oil
4 cod fillets
12 oz. large shrimp
kosher salt
Freshly ground pepper
3 tbsp. raw coconut palm sugar
1 tbsp. red curry paste
4 oz. green beans
1 small carrot
3 c. low-sodium chicken broth
1/4 c. unsweetened coconut milk
20 mussels
1 1/2 tsp. arrowroot or cornstarch
1 c. frozen peas
1/4 c. cilantro
1 lime

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.Looking for more quick and easy recipes?
13
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549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tbsp. extra-virgin olive oil, 4 cod fillets, 12 oz. large shrimp, 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.

That's it — enjoy your meal!