Seafood Marinara in Coconut Red Curry A wonderful pizza of the sea - perfect for summertime, family-style meals. - by Chantal Walsh. Combine marinara mix, garlic and oil in a large bowl. Scatter with red onion, lemon zest and remaining parsley.

Ingredients of Seafood Marinara in Coconut Red Curry

  1. Prepare 300 gram of green mussels, cleaned and de-bearded.
  2. Prepare 200 gram of snapper fillet, diced 2 cm cubes.
  3. Prepare 150 gram of prawn, peeled.
  4. You need 150 gram of calamari.
  5. It's 1 teaspoon of brown sugar (optional).
  6. Prepare 4 tablespoon of red curry paste (see my Curry Paste recipe).
  7. Prepare 3 of kaffir lime leaves.
  8. You need 2 tablespoon of oil for sauting.

Seafood Marinara in Coconut Red Curry step by step

  1. Heat oil in large pan and add curry paste. Stir for 2 minutes over heat or until fragrant..
  2. Add the mussels, cook, covered, for 2-3 minutes or until mussels open and then Add the other seafood to pan and coat well..
  3. Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through..
  4. Serve with rice and garnish with fresh coriander leaves..
  5. You can also serve with any bread that you like 👌.

Baked Chicken Marinara - chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and Add the tomatoes, oregano, and crushed red pepper flakes. Delia's Panang Red Seafood Curry recipe. There are a lot of red curry pastes out there, but this is the best. In a large nonstick skillet, heat the olive oil. The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.

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