Soy-Free Seafood Curry
Dive into the vibrant and aromatic world of this Soy-Free Seafood Curry, a delectable dish perfect for seafood lovers searching for a soy-free, allergy-friendly option. Featuring succulent shrimp and tender white fish, this curry boasts a rich, creamy coconut milk base infused with bold curry spices, turmeric, and fresh ginger for an irresistible depth of flavor. Fragrant lemongrass, kaffir lime leaves, and a splash of fresh lime juice bring brightness and complexity to every bite, ensuring an authentic taste of Southeast Asian cuisine. Ready in just 45 minutes, this dish pairs beautifully with fluffy steamed rice or warm naan bread, making it ideal for a comforting weeknight dinner or a special occasion. Savor the perfect balance of spice, zest, and creaminess—all without soy!
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Recipe Information
Ingredients
- 500 grams large shrimp
- 300 grams white fish fillets (such as cod or halibut)
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, sliced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 400 milliliters coconut milk
- 250 milliliters fish stock
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Prepare the seafood: Clean, peel, and devein the shrimp, if necessary. Cut the white fish into bite-sized pieces. Set aside.
Heat the coconut oil in a large saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes or until soft and translucent.
Stir in the minced garlic, grated ginger, and sliced red chili. Cook for another 1-2 minutes until fragrant.
Add the curry powder and turmeric powder to the pan, stirring to coat the onion mixture well.
Pour in the coconut milk and fish stock, stirring to combine.
Add the bruised lemongrass stalks and kaffir lime leaves to the curry.
Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 10 minutes to allow the flavors to meld together.
Add the shrimp and fish pieces to the curry. Cook for 5-6 minutes, or until the seafood is cooked through and tender.
Stir in the fresh lime juice and season with salt to taste.
Remove the lemongrass stalks and kaffir lime leaves before serving.
Garnish with chopped fresh cilantro and serve the curry hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 7683 mg | 334% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 35.8 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 538 mg | 41% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3364 mg | 72% | |
*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.
