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Vickys Thai-Style Seafood Curry, GF DF EF SF NF
Vickys Thai-Style Seafood Curry, GF DF EF SF NF

Before you jump to Vickys Thai-Style Seafood Curry, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers along with hippies? That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. The kitchen is a good place to start saving energy by going more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. It is quite straightforward to live green, all things considered. Largely, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to vickys thai-style seafood curry, gf df ef sf nf recipe. To make vickys thai-style seafood curry, gf df ef sf nf you need 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
  1. Prepare 600 grams mixed seafood - prawns, scallops, squid, mussels
  2. Take 400 ml light coconut milk
  3. Prepare 150 grams sugarsnap peas
  4. You need 1 red onion, thinly sliced
  5. Provide 1 red pepper, deseeded and thinly sliced
  6. Take 1 tbsp oil
  7. Get 1 tbsp red thai curry paste
  8. Take 2 tsp brown sugar
  9. Get 2 tsp cornflour/starch
  10. Use 1 juice of 1 lime
  11. Provide 15 grams fresh chopped coriander
  12. You need 1 salt & pepper to taste
Steps to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
  1. Heat the oil in a deep pan and fry off the onion until softened, 4 - 5 minutes. Stir in the curry paste and cook a further minute
  2. Add the mixed seafood and coconut milk and bring to the boil. Reduce heat and simmer for 8 - 10 minutes
  3. Add the cornflour to 1 tbsp water and stir into a paste. Add to the pan with the sugar, peas and red pepper
  4. Simmer for 4 minutes or until the sauce has thickened and the pepper & sugarsnaps are tender
  5. Stir in the lime juice and 3/4 of the coriander. Season to taste with the salt & pepper
  6. Serve in bowls with a garnish of the remaining coriander and some lime wedges

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