Thai Curry Seafood Bruschetta Recipes

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THAI CURRY SEAFOOD BRUSCHETTA



Thai Curry Seafood Bruschetta image

I love bread and seafood and this is a light and tasty preparation of both together! I read about it a 28 Cooks website.

Provided by Mosuga4me

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 cups diced plum tomatoes
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
2 (15 ounce) cans coconut milk
1 1/2 tablespoons red curry paste
3 lbs assorted seafood
1/4 cup fresh cilantro, chopped
salt

Steps:

  • In large pot, heat olive oil over medium high heat. Add tomatoes, ginger, and garlic, and saute for 1 minute. Add coconut milk and curry paste, stir well, and bring to a boil. Add seafood and lower heat to a simmer. (It may be necessary to add seafood a little bit at a time, judging by how fast it cooks - please see the info at the end) Simmer until seafood is done. Add cilantro or parsley, stir well, and served with crusty bread of your choice.
  • The following are guidelines on roughly how long my seafood took to cook:.
  • 5-7 minutes.
  • Large clams.
  • Large scallops.
  • Large shrimp.
  • 3-5 minutes.
  • Fish (flounder, tilapia, etc), cut into 1-2" pieces.
  • Smaller shrimp.
  • Bay scallops.
  • Mussels.

Nutrition Facts : Calories 502.8, Fat 46.2, SaturatedFat 35.9, Sodium 115.5, Carbohydrate 22.2, Fiber 5.8, Sugar 15.5, Protein 6.8

SEAFOOD THAI CURRY



Seafood Thai Curry image

One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.

Provided by Poison_Ivy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb mixed seafood
1 lb shrimp (peeled)
1/2 teaspoon ginger
4 red chilies
7 ounces thick coconut milk
1 teaspoon fresh garlic
1 teaspoon finely shredded lemongrass
1/2 teaspoon coriander seed (ground)
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
4 ounces red curry paste

Steps:

  • Fry mixed seafood until 90% cooked.
  • Meanwhile, fry shrimps in another saucepan until 90% cooked.
  • Season all seafood with salt.
  • Mince and mash the ginger.
  • Warm curry paste and pour in coconut milk.
  • Cook sauce with seafood, shrimp.
  • Add all seasoning and spices and simmer for 5 minutes.
  • Use the remaining coconut milk in the can to cook with rice or make dessert.

Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5

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