Exquisite Malaysian Gluten-Free Seafood Curry with Tropical Fruit Salsa

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb white fish fillets, cut into bite
• sized pieces
• 2 cups coconut milk
• 1 cup vegetable oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 3 tbsp ginger, grated
• 3 tbsp Malaysian curry paste
• 1 large red bell pepper, chopped
• 2 cups mixed tropical fruits, diced (pineapple, mango, papaya)
• 1 tbsp lemon grass, bruised and chopped
• 2 kaffir lime leaves, torn
• Salt and pepper to taste

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and golden brown.
2. Stir in the Malaysian curry paste, and cook for 2 3 minutes or until the curry paste is well combined with the other ingredients.
3. Add lemon grass and kaffir lime leaves to the pot. Pour in the coconut milk and stir well.
4. Bring the mixture to a gentle simmer and add shrimp and fish pieces, seasoning with salt and pepper to taste. Cook for 5 7 minutes or until the seafood is cooked through and opaque.
5. In a separate bowl, combine the diced tropical fruits, red bell pepper, and any desired additional seasonings. Set aside.
6. To plate, place a generous portion of the seafood curry in the center of each dish, allowing the vibrant colors to shine. Top with the prepared tropical fruit salsa, creating an eye catching contrast.

Chef’s Insight

The key to this dish is balancing the richness of the curry with the zesty flavor of the tropical fruit salsa, creating a harmonious symphony of flavors and textures.

Notes

Be sure to use fresh curry paste for the most authentic flavor. Use high-quality coconut milk for a richer taste.