Fish

Thai Coconut Curry seafood is for Dinner.

Thai Coconut Curry seafood takes 10 minutes to prepare.

Thai Coconut Curry seafood takes 20 minutes to cook.

Thai Coconut Curry seafood makes 7 servings.

The ingredients for Thai Coconut Curry seafood are:

16 oz Shrimp, raw peeled and devines
8 oz frozen mixed seafood-shrimp, calamari,mussels (by
.5 pepper, large Yellow Peppers,sliced
.5 large red peppers , sliced
.25 pepper Jalapeno Peppers ,chopped
.5 large Onions, raw, sliced
3 clove Garlic ,minced
1 serving Water Chestnuts, Geisha
0.5 cup Geisha Sliced Bamboo Shoots
1 tsp Ginger Root grated
2 tbsp Condiments, Thai Kitchen Red Curry Paste
1.75 cup HOKAN Coconut Milk LIte
1.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk
170 grams Rice Noodles ,cooked
2 tbsp Extra Virgin Olive Oil
0.5 cup Peas, frozen
25 grams Cilantro, raw ,chopped for garnish

Here is how you make Thai Coconut Curry seafood:

add oil to pan fry shrimp until pink ,sprinkle with salt and pepper remove and set aside add more oil if needed fry onion peppers until soft add garlic ginger and curry paste and seafood mix cook 5 min while stirring add the coconut milks, add shrimp and the cooked noodles heat through and sprinkle chopped cilantro over.serve as is or add a side of rice.Serving Size: makes 7 -8 servingsNumber of Servings: 7Recipe submitted by SparkPeople user INGMARIE.

The nutritional information for Thai Coconut Curry seafood is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 359.1

• Total Fat: 19.4 g
• Cholesterol: 204.8 mg
• Sodium: 357.6 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 2.3 g
• Protein: 24.0 g

Thai Coconut Curry seafood is Asian cuisine.