Difficulty: Beginner
Seafood
Thai Coconut Seafood Curry
Chef John
Prep Time: 20 min
Cook Time: 45 min
Difficulty: Beginner
Halibut and succulent shrimp are gently simmered in a rich, creamy coconut milk base infused with aromatic curry paste, fragrant ginger, garlic, with a splash of lime for this delicious Thai Coconut Seafood Curry.
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your Bullseye Deluxe to 425°F. Add the recteq Cast Enamel Dutch Oven to the Bullseye Deluxe.
- Step 2: Add, peppers, onion, and oil to recteq Dutch Oven. Cook until onions become translucent.
- Step 3: Add Jody's Asian Persuasion Rub to peppers and cook for two minutes. Add curry paste, garlic, and ginger. Cook into veggies for 3-5 minutes.
- Step 4: Add lime juice, coconut milk, salt, and crushed red pepper. Mix well and bring to a simmer. Let simmer for 30 minutes.
- Step 5: Add halibut and shrimp. Bring back to a simmer for 15 minutes. Remove recteq Dutch Oven from Bullseye Deluxe and allow to rest for 15 minutes.
- Step 6: Serve over jasmine rice and garnish with sliced green onions.
Ingredients
Serving Sizes
- 2 Red Bell Pepper, chopped coarse
- 1 Red Onion, chopped coarse
- 4 tablespoon(s) Olive Oil
- 3 tablespoon(s) Jody's Asian Persuasion Rub
- 6 tablespoon(s) Red Curry Paste
- 3 tablespoon(s) Garlic Paste
- 1 tablespoon(s) Ginger Paste
- 2 Limes, juiced
- 32 ounce(s) Coconut Milk
- 1 teaspoon(s) Salt
- 2 teaspoon(s) Crushed Red Pepper
- 4 Frozen Halibut, chopped
- 2 1/2 pound(s) Frozen Shrimp, peeled & deveined
- 4 cup(s) Jasmine Rice, cooked
- 1 cup(s) Green Onions, sliced
Tools Needed
- recteq Chef Knife
- recteq Cutting Board
- recteq Large Dutch Oven
- Wooden Spoon
- Can Opener
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your Bullseye Deluxe to 425°F. Add the recteq Cast Enamel Dutch Oven to the Bullseye Deluxe.
- Step 2: Add, peppers, onion, and oil to recteq Dutch Oven. Cook until onions become translucent.
- Step 3: Add Jody's Asian Persuasion Rub to peppers and cook for two minutes. Add curry paste, garlic, and ginger. Cook into veggies for 3-5 minutes.
- Step 4: Add lime juice, coconut milk, salt, and crushed red pepper. Mix well and bring to a simmer. Let simmer for 30 minutes.
- Step 5: Add halibut and shrimp. Bring back to a simmer for 15 minutes. Remove recteq Dutch Oven from Bullseye Deluxe and allow to rest for 15 minutes.
- Step 6: Serve over jasmine rice and garnish with sliced green onions.
Chef Pairings
Besides a scoop of fluffy jasmine rice, you'll definitely want Smoked Cornbread Cakes or Garlic Bread to dip into this tasty dish.