Dairy-Free Seafood Curry
Dive into the vibrant flavors of this Dairy-Free Seafood Curry, a tantalizing fusion of fresh seafood, creamy coconut milk, and fragrant spices that will transport your taste buds straight to the tropics. This wholesome recipe features a delightful medley of shrimp, scallops, and calamari, perfectly complemented by the bold aromas of red curry paste, garlic, and ginger. Packed with colorful vegetables like red bell peppers and baby spinach, and garnished with fresh cilantro, this dish is both visually stunning and nutrient-rich. Finished with a touch of lime juice, fish sauce, and brown sugar, it strikes the perfect balance of tangy, sweet, and savory flavors. Quick to prepare in just 40 minutes and served over fluffy jasmine rice, this curry is an ideal option for weeknight dinners or entertaining guests. Completely dairy-free and brimming with bold, exotic tastes, it’s a must-try for seafood lovers seeking a healthy and satisfying meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 400 ml canned coconut milk
- 1.5 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 500 grams seafood mix (shrimp, scallops, and calamari), cleaned and peeled
- 1 red bell pepper, sliced
- 100 grams baby spinach
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups jasmine rice, cooked
Instructions
Heat olive oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for about 1-2 minutes until fragrant.
Mix in the red curry paste and cook for another minute, stirring continuously.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice to the skillet, stirring well to combine.
Taste and adjust seasoning with salt and black pepper as needed.
Gently add the seafood mix and sliced red bell pepper, simmering for 5-7 minutes until the seafood is cooked through and tender.
Stir in the baby spinach and cook until just wilted.
Garnish with freshly chopped cilantro before serving.
Serve the curry over the cooked jasmine rice and enjoy your delicious dairy-free seafood curry.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5321 mg | 231% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 32.5 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2986 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
