Coconut Seafood Curry

Name: Coconut Seafood Curry
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Fresh shrimp; Some Squid; Some Pansa shark fin; Some New Yecheng Coconut Milk; Some Soy sauce; Some Cooking Wine; Some Very delicious; Some pepper; Some Five spice powder; Some Yellow curry rice; Some Red curry powder; Some Chicken powder and salt; Some sesame oil; Some potato; Some carrot; Some green pepper; Some Green onion ginger garlic; Some parsley; Some Dried shrimp; Some butter; Some Oyster sauce

by Saburo recipe

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Curry is my favorite, curry with coconut milk has a soul. Today I made Yexiang Seafood Curry with Xin Yecheng Coconut Milk. The rich coconut curry, the delicious seafood and the rice are amazing!

Coconut Seafood Curry

1. The cooking wine for washing seafood is very fresh, and it is marinated in pepper and salt for half an hour.

2. Stir-fried shrimps with butter, chives, ginger, garlic, potatoes and carrots. Add curry powder.

3. Add oyster sauce and Weijixian and sauté the fragrant ingredients.

4. Pour in boiling water, eggplant and green pepper, and cook the eggplant until it is cooked through.

5. Add seafood and Xin Yecheng coconut milk. Cook the seafood, add green onions, coriander and sesame oil, and enjoy.

6. Curry must be served with rice.

Tips:
Many people cook curry with potatoes and carrots, and few people put eggplant in them. Eggplant and some other vegetables including cabbage, beans, okra, etc. are vegetables often added to curry in Southeast Asia. Will increase the sweetness of curry. The pure coconut milk of Xin Yecheng is used, the taste is particularly fragrant.