Focused recipe
Seafood Curry
Shrimp, mussel, and squid, curried with coconut milk with a hint of spice.
Filipino Updated 6/18/2020
Ingredients
Measured from the catalog payload.
- 15 pieces mussel cleaned
- 1 piece knorr shrimp cube
- 10 pieces shrimp deveined
- 4 pieces shrimp sliced
- 2 cups coconut milk
- 1 piece red bell pepper
- 1 piece green bell pepper
- 1 1/2 tablespoons curry powder
- 1/8 teaspoon cayenne pepper powder
- 2 ginger
- 1 piece onion chopped
- 5 cloves garlic crushed and chopped
- 3 tablespoons cooking oil
- fish sauce
- ground black pepper
Instructions
8 cooking steps
- Heat oil in a cooking pot. Add onion. Cook for 20 seconds. Put the garlic and ginger. Continue cooking until onion softens.
- Pour coconut milk into the pot. Stir. Cover the pot and let boil.
- Add curry powder. Stir until it completely dilutes in coconut milk.
- Add Knorr Shrimp Cube. Stir. Put some cayenne pepper powder, if desired.
- Add bell peppers, mussels, and shrimp. Cook for 2 minutes. Stir until all ingredients are coated with coconut milk. Cook for 3 minutes.
- Add squid. Cook for 1 minute.
- Season with fish sauce (patis) and ground black pepper. Cook for 1 minute more.
- Transfer to a serving plate. Serve with rice. Enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Seafood chicken curry, filipino recipes, shrimp curry Public recipe Revision 1