Coconut Curry Seafood Pot

Overview

After eating Vietnamese-style prawns with my friends, I fell in love with this coconut milk seafood curry pot, so I made it and shared with you how to make it. It tastes really good! Welcome to try it! The rich coconut curry mixed with the taste of seafood is really mouth-watering and you can't stop!

Tags

• hot dishes
• southeast asia
• celery
• chili powder
• clam
• coconut juice
• curry
• mackerel
• onions
• squid
• black pepper
• carrot
• ginger
• green pepper
• red pepper
• shrimp

Ingredients

Steps

1. 1 Prepare the ingredients. I just bought it from the market and it is still very fresh haha. Wash the mackerel and marinate it with a little salt for about 20 minutes

   

2. 2 Wash and cut the onions into cubes, slice the carrots, cut the green and red peppers into cubes, cut the celery into sections, slice the ginger, and (forgot to take a photo) prepare a can of coconut milk (I used coconut palm juice) and 4 pieces of curry (it’s better to use Bermondsey curry cubes, I personally think it’s more delicious)

   

3. 3 The marinated mackerel is pan-fried until both sides are lightly browned and cooked through

   

4. 4 For the other shrimps, squid, and curry, wash them, cut the squid into flowers, and boil the water. Blanch these three items and add hot water to them. They will taste better after a while

   

5. 5 Heat oil in a pan, add ginger slices, carrot curry cubes and fry

   

6. 6 After frying the curry, pour in the coconut milk. No need to add water, just use coconut milk. If you feel it is not enough, you can add more coconut milk

   

7. 7 Pour in seafood

   

8. 8 Pour in the onions

   

9. 9 Pour in green and red peppers and celery

   

10. 10 Cover and simmer, then stir slightly and sprinkle with appropriate amounts of black pepper and chili powder (if you don’t like it, you can omit it)

    

11. 11 Serve on a plate! I forgot to fish out the juice. The juice is very rich and fragrant. It is especially delicious when mixed with rice! !