Photo: Swathi Handique
Seafood in Coconut Red Curry
19 ingredients
openrecipes
This spicy and robust dry curry, combining both fresh and dried red chilies, lends itself to oily firm-fleshed fish such as sea bass or salmon, as well as shellfish. A generous amount of kaffir lime leaves contributes a distinctive citrusy floral note.
Estimated Nutrition (whole recipe, rough)
516
Calories
30g
Protein
28g
Fat
44g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Galangal | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 shallots, chopped
- 2 Tbs. peeled and chopped fresh galangal
- 3 garlic cloves, chopped
- 1 lemongrass stalk, tender midsection only, chopped
- 1 Tbs. chopped fresh cilantro stems
- 2 red Fresno chilies, seeded and chopped
- 3 dried red chilies, soaked in warm water for 15 minutes and drained
- 4 kaffir lime leaves, spines removed
- 1/2 tsp. shrimp paste
- 1 Tbs. unsweetened flaked coconut
- 1 1/2 cups coconut cream
- 4 1/2 tsp. fish sauce
- 1 Tbs. chopped palm sugar
- 1 Tbs. fresh lime juice
- 1/2 lb. sea bass fillets
- 1/2 lb. sea scallops
- 1/2 lb. medium shrimp
- 3 kaffir lime leaves
- 2 fresh cilantro sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes