Seafood Coconut Curry Bowl Recipe
red curry, hon shimeji mushroom, vegetables, lime
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Ingredients
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Curry Base
Seafood
Vegetables
Garnish
Method
Prepare the Seafood and Vegetables
- 1
Prep the Seafood
In a bowl, combine the shrimp and fish fillets. Set aside.
- 2
Prepare the Vegetables
Slice the bell pepper, julienne the carrot, and slice the zucchini. Set all vegetables aside with the hon shimeji mushrooms and fresh spinach.
Cook the Curry
- 3
Make the Curry Base
In a large pot over medium heat, add the red curry paste and cook for 1 minute until fragrant.
- 4
Add Coconut Milk and Broth
Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
- 5
- 6
Cook the Seafood
Gently add the shrimp and fish fillets to the pot. Simmer for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
Serve the Dish
- 7
Plate the Curry
Ladle the seafood coconut curry into bowls. Top with fresh spinach, allowing it to wilt slightly from the heat.
- 8
Garnish
Serve with lime wedges and a sprinkle of chopped cilantro on top for added freshness.