THAI SHELLFISH POT
Use aromatic Thai flavours like coconut and lemongrass to complement your favourite seafood. We've used squid, white fish and mussels on this occasion
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 19
Steps:
- For the curry paste, put all the ingredients in a spice grinder or blender and blitz to a fine paste. Will keep in the fridge for a few days.
- Heat the oil in a wok or casserole dish. Add the curry paste and lime leaves, and fry for a minute or so. Stir in the squid so it's coated all over in the paste, then pour over the coconut milk. Bring to a simmer, then submerge the white fish in the sauce and scatter over the mussels. Cover the wok with a lid and cook for 5-8 mins or until the mussel shells are fully open and the fish is just cooked. Sprinkle with the coriander and chilli, then put in the middle of the table, along with the lime wedges. Let everyone help themselves.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 50 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.7 milligram of sodium
HOLIDAY SEAFOOD POT RECIPE BY TASTY
Here's what you need: lemons, serrano pepper, garlic, fresh parsley, olive oil, canola oil, salt, large shrimps, garlic, shallot, ginger, turmeric, fresh lemongrass, fresh cilantro, serrano peppers, lemon zest, sugar, clams, mussels, king crab legs, corn, light beer, chicken stock, ground chorizo, lemon juice, fresh cilantro leaves, olive oil, salt
Provided by Carrie Hildebrand
Categories Dinner
Yield 6 servings
Number Of Ingredients 28
Steps:
- To make the shrimp marinade, combine all ingredients in a food processor and blend until chopped and well combined.
- Pour over the shrimp, cover and place in the refrigerator to marinate for 30 minutes.
- To make herb paste, place all ingredients in a food processor and blend until finely chopped.
- Clean all the shellfish. Discard any dead mussels or clams. Soak the clams in cold water for 30 minutes and then scrub clean, then remove the beard of the mussels and scrub clean. Rinse the crab legs and break apart at the joint for smaller pieces.
- In a large pot, heat a drizzle of olive oil and then add chorizo and cook until browned.
- Add the herb paste and cook for 2 minutes.
- Add beer to the pan and bring to a simmer. Cook until the liquid is reduced by half. Then add chicken stock and bring back to a simmer. Add lemon juice and season to taste with salt.
- Add the mussels, clams and crab legs to the broth, and place the corn on top. Cook until mussels and clams have opened and crab legs are steamed through, about 10 minutes.
- While the seafood cooks, heat a large pan and fry the shrimp until pink and cooked through.
- Serve the shellfish and corn in a warmed cast iron pot, with some of the broth, garnished with cilantro sprigs.
- Enjoy!
THAI SEAFOOD HOT POT
Steps:
- Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.
THAI SEAFOOD STEW
Make and share this thai seafood stew recipe from Food.com.
Provided by chia2160
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- put curry paste in lge heavy pot, add 1/2 can coconut milk, bring to boil.
- add remaining coconut milk and water.
- add seafood, cover and simmer until mussels open, about 4 minutes.
- discard unopened mussels add basil, lime juice, nam pla and serve over rice.
SEAFOOD THAI CURRY
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
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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