Thai shrimp and squid curry

Super exotic recipe today! Let's prepare a Thai style curry made with squid and prawns. It is very simple to do, do not be scared by the name. We are going to choose this time to make a quick curry because we will use ready-made curry paste, which will give it an absolutely incredible and authentic flavor. You can buy curry paste at any Asian food establishment, and it is super easy to use in any preparation. There are several colors, I recommend yellow because it is the softest, and from there you can use red or green, which are a little more spicy.

Our recipe is as simple as mixing the curry paste and cooking it for a few minutes in coconut milk. Then we will add the ingredients of our recipe and, lastly, we will leave the prawns to cook for a few minutes in the residual heat. A recipe ready in less than 30 minutes.

How to use curry paste?

It's as simple as putting a little oil in the pan and adding a dessert-sized teaspoon. We saute it for 3 minutes and we have it ready to continue adding the rest of the ingredients of our recipe. It is good for you to make, for example, soups, noodles, chicken, rice... whatever you want. Its wonderful!

quick thai curry

The main ingredients of this dish is curry paste and coconut milk. This mix is ​​simply spectacular. From here, we can add the ingredients we want. We recommend meat (chicken and lamb are great) or fish (white fish or shellfish give very good results) plus vegetables (potatoes, corn, beans, carrots and mushrooms are the best options). Or you can also choose to make it 100% vegan.

Any accompaniment?

You can take it only with a spoon and enjoy the wonder of nuances and flavors that this dish has. And, of course, you can combine it with jasmine rice, basmati rice or noodles. A show!

Thai curry with squid and prawns

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Super exotic recipe today! We are going to prepare a Thai-style curry made with squid and prawns. It is very simple to make, fast and it is a delicious dish.

• Irene Arcas

• Kitchen: Thai
• Recipe type: Fish
• Calories: 350
• Rations: 4

• Cooking time: 30M
• Total time: 30M

Ingredients

• 16 raw prawns or prawns
• 400 g squid
• 1 / 2 chive
• 1 clove of minced garlic
• 30g sunflower/olive oil
• 1 teaspoon (or 2 if you like it spicier) curry paste
• 4 cardamom pods (optional)
• 1 can of coconut milk (400 ml)
• 400 g of water or fish broth (we take the opportunity to fill the empty can of coconut milk)
• 1 large or 2 medium potatoes, peeled and cut into medium chunks
• 1 carrot peeled into thick slices
• a handful of green beans (can be frozen)
• fresh coriander to taste (optional)
• a pinch of salt
• the juice of 1/2 lime

Preparation

1. We put the oil in the glass, the chives and the garlic. We shred 5 seconds, speed 5.

2. We program 14 minutes, spoon speed, temperature 120º.

3. Add the cardamom and cook 1 minute, speed 1, temperature 120º.

4. Now we add the tablespoon of curry paste and cook 1 minute, speed 1, temperature 120º.

5. Shake the can of coconut milk well, open it and add it to the glass, along with the water and a pinch of salt. Add the calamari and all the vegetables. we program 20 minutes, temperature 100º, speed 1, left turn.

6. Turn off the glass, add the prawns, close the glass and wait for them to cook with the residual heat.

7. Add the lime juice and enjoy!

   To serve: we accompany with more lime and, who likes it, fresh coriander.