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Mild Seafood and Vegetable Curry Recipe
Flavors of Australia
Cooking time: 25 minutes
Total time: 30 to 60 minutes
Preparation time: 30 minutesCooking time: 25 minutes
Difficulty: Easy
Ingredients
Ingredients for 4-6 servings
- 12 large Shrimp
- 500 g (18 oz.) fish fillets
- 4-6 portions of Rice
- 400 ml (1 1/2 cups) coconut milk
- 250 ml (1 cup) chicken broth
- 250 ml (1 cup) fresh or frozen peas
- 1 onion, chopped
- 1 large potato, peeled and diced
- 1 large carrot, peeled and sliced diagonally
- 2 cloves of garlic, minced
- 60 ml (1/4 cup) peanut oil
- 1 tbsp. curry paste, or to taste
- 1/2 tsp. turmeric
Method
- Cook the rice in the usual way;
- meanwhile, sauté the onion and garlic in hot oil until the onion is translucent;
- add the potato, carrot, curry paste and turmeric and cook for 2 minutes over low heat;
- add the broth and coconut milk; bring to a boil; reduce the heat and simmer for about 10 minutes until slightly thickened;
- add the fish, shrimp and peas; cook 5 minutes longer and serve with the rice.
Sommelier
To stay with the Australian theme, we suggest a Normans NV Brut, a sparkling wine made from Pinot Noir and Chardonnay from cooler regions. It's fresh and citrusy and perfect with this mild curry.
More recipe ideas
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An original idea from the Sydney Fish Market and the Australian Fishsellers Association
An original idea from the Sydney Fish Market and the Australian Fishsellers Association
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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