Vickys Thai-Style Seafood Curry, GF DF EF SF NF
Vickys Thai-Style Seafood Curry, GF DF EF SF NF

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Vickys Thai-Style Seafood Curry, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vickys Thai-Style Seafood Curry, GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys thai-style seafood curry, gf df ef sf nf using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
  1. Make ready 600 grams mixed seafood - prawns, scallops, squid, mussels
  2. Get 400 ml light coconut milk
  3. Take 150 grams sugarsnap peas
  4. Take 1 red onion, thinly sliced
  5. Make ready 1 red pepper, deseeded and thinly sliced
  6. Make ready 1 tbsp oil
  7. Get 1 tbsp red thai curry paste
  8. Prepare 2 tsp brown sugar
  9. Make ready 2 tsp cornflour/starch
  10. Get 1 juice of 1 lime
  11. Take 15 grams fresh chopped coriander
  12. Take 1 salt & pepper to taste

Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan instructions. Add in the rest of the ingredients and bring to a boil, then reduce the heat and cover. Recipe: Yummy Vickys Thai-Style Seafood Curry, GF DF EF SF NF. Easiest Way to Prepare Tasty Chicken Instant Noodle Soup.

Steps to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
  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
  2. Add the mixed seafood and coconut milk and bring to the boil. Reduce heat and simmer for 8 - 10 minutes
  3. Add the cornflour to 1 tbsp water and stir into a paste. Add to the pan with the sugar, peas and red pepper
  4. Simmer for 4 minutes or until the sauce has thickened and the pepper & sugarsnaps are tender
  5. Stir in the lime juice and 3/4 of the coriander. Season to taste with the salt & pepper
  6. Serve in bowls with a garnish of the remaining coriander and some lime wedges

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