Thai Red Curry
If you have around 45 minutes to spend in the kitchen, Thai Red Curry might be an excellent gluten
Seafood curry
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- indian
Ingredients
- 75g ghee (you can substitute with margarine)
- 300g skinless white fish like pollack, cut into large chunks
- 200g skinless salmon, cut into large chunks
- 200g raw peeled prawn
- 100g mussels, cleaned and de-bearded
- 1 onion, roughly chopped
- 100g ginger, chopped
- 50ml vegetable oil
- 2 tsp garam masala
- ½ tsp asafoetida (if you have it)
- 1 tsp turmeric
- 1 red chilli, deseeded and finely chopped (leave the seeds in if you like it really hot)
- 400g can chopped tomatoes
- good handful coriander leaves
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