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Vickys Thai-style Seafood Curry, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Thai-Style Seafood Curry, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 25 minutes
Serving : 4
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Prepare the ingredients before making Vickys Thai-Style Seafood Curry, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Thai-Style Seafood Curry, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Thai-Style Seafood Curry, Gluten, Dairy, Egg & Soy-Free

  • 600 grams mixed seafood - prawns, scallops, squid & mussels
  • 400 ml light coconut milk
  • 150 grams sugarsnap peas
  • 1 red onion, thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 tbsp oil
  • 1 tbsp red thai curry paste
  • 2 tsp brown sugar
  • 2 tsp cornflour/starch
  • 1 juice of 1 lime
  • 15 grams fresh chopped coriander
  • 1 salt & pepper to taste

How to Make Vickys Thai-Style Seafood Curry, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Thai-Style Seafood Curry, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Heat the oil in a deep pan and fry off the onion until softened, 4 - 5 minutes. Stir in the curry paste and cook a further minute
  • Step 2
  • Add the mixed seafood and coconut milk and bring to the boil. Reduce heat and simmer for 8 - 10 minutes
  • Step 3
  • Add the cornflour to 1 tbsp water and stir into a paste. Add to the pan with the sugar, peas and red pepper
  • Step 4
  • Simmer for 4 minutes or until the sauce has thickened and the pepper & sugarsnaps are tender
  • Step 5
  • Stir in the lime juice and 3/4 of the coriander. Season to taste with the salt & pepper
  • Step 6
  • Serve in bowls with a garnish of the remaining coriander and some lime wedges
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