Red Curry Seafood Mix

We might physically be in California, but tonight we journey to India for dinner (in our minds and kitchen, that is). The excitement was brewing as I cut up the vegetables and prepped everything like a good sous chef. Getting everything prepped and ready makes cooking a breeze! But I honestly had a hard time containing myself while prepping this meal. Curry and seafood – shrimp, calamari, mussels, and scallops, oh my! I just couldn’t wait to dig in!! But first, we had to cook it. Details. Speaking of details, I just realized that we forgot to add fish! Oh well, we didn’t miss it at all.

As I was saying…it’s best to prep and measure everything so you can just roll through this dish. Start the rice first, it takes the longest. Then slice the veggies, grate the ginger, press the garlic, and measure out all the liquids. Then you can seamlessly saute and simmer your way to the dinner table. Here are the details!

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Red Curry Seafood Mix

This dish was inspired by Clinton Kelly's Chicken & Shrimp Red Curry recipe that recently aired on The Chew.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Author Vegetariant

Ingredients

• 2 cups uncooked rice steamed (separately)
• 2 Tbs . canola oil
• 2 cloves garlic pressed
• 1 tsp ginger grated
• 4-5 Tbs red curry paste medium or hot
• 2 cups vegetable broth
• 3 lbs . seafood frozen (shrimp, calamari, mussels, & scallops)
• 1/2 white or purple onion sliced
• 1 large bell pepper sliced
• 1 jalapeño sliced (optional)
• 1/2 lb . asparagus
• 1 cup light coconut milk
• Cilantro fresh
• 1 lime

Instructions

1. Steam rice in a rice cooker or pot.
2. In a large sauté pan, warm up the canola oil over medium-high heat.
3. Sauté the onion, garlic and ginger until translucent, 2-3 minutes.
4. Add the curry paste and thoroughly coat the vegetables stirring constantly, for 1-2 minutes.
5. Add the vegetable broth and bring to a simmer.
6. Then add the seafood mix, bell peppers, jalapeño (optional), asparagus, and coconut milk and stir to combine. Simmer uncovered and cook until the shrimp turns pink and the seafood is cooked through, for about 10-12 minutes.
7. Season to taste with salt and pepper.
8. Serve over rice and garnish with fresh cilantro and a squeeze of lime juice.

Recipe Notes

For this recipe, we used 2/3 of a bag of Kirkland Frozen Mixed Seafood Medley from Costco. It was approximately 3 lbs of seafood. You could use any seafood mix you like.

Adapted from Chicken & Shrimp Red Curry

Let me know if you journey to India in your kitchen and make this fabulous Red Curry Seafood Mix. Snap a pic of your creation and share on social with #vegetariant.
 
Enjoy!