Best Mixed Seafood Curry Recipes

MIXED SEAFOOD CURRY

Mixed Seafood Curry image

Mixed seafood, Indian-style curry.

Provided by MICHELLE0011

Categories Seafood Shellfish Scallops

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 medium onion, halved and sliced
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 (14 ounce) can light coconut milk
3 tablespoons lime juice
1 tablespoon curry paste, or more to taste
1 tablespoon brown sugar
12 medium shrimp, peeled (tails left on) and deveined
12 sea scallops, halved
6 ounces asparagus, cut into 2-inch pieces
2 tablespoons chopped cilantro
salt to taste

Steps:

Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes.
Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 7.8 g, Cholesterol 30.6 mg, Fat 10.9 g, Fiber 1 g, Protein 8.9 g, SaturatedFat 4.3 g, Sodium 237.5 mg, Sugar 3.8 g

MIXED SEAFOOD CURRY WITH BAMBOO SHOOTS

Mixed Seafood Curry With Bamboo Shoots image

My boyfriend and I frequent this thai restaurant in Aurora Ontario. I once ordered their Bamboo Squid, and when I got home, I made some revisions and came up with my own version. I am not so good at cooking with measurements, The way I cook is by tasting, adding a lil here and there ;-) Enjoy!

Provided by alenaellen

Categories Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, sliced thinly
3 garlic cloves, minced
1 fresh ginger, sliced into strips
400 g squid
600 g frozen shrimp, head on
400 ml coconut cream
1 tablespoon fish sauce
2 tablespoons olive oil
1 piece chicken bouillon
1 pinch sugar
1 teaspoon curry powder
1 pinch dried chili pepper flakes
1 (580 ml) can bamboo shoots
200 g string beans, ends snapped

Steps:

Heat oil in wok, and saute garlic, onion and ginger.
Add frozen squid and saute, then add shrimps and fish sauce; set aside.
In the same wok, add string beans and bamboo shoots.
Add coconut cream, and if you want a thinner consistency, you can dilute with water.
Let it boil and add chicken bouillon.
Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
Place on top of hot jasmine rice and serve.

Nutrition Facts : Calories 595.3, Fat 32, SaturatedFat 21.2, Cholesterol 525.5, Sodium 797.3, Carbohydrate 25.7, Fiber 7, Sugar 12.4, Protein 54.2