Gluten-Free Indonesian Seafood Curry with Mango Salsa

This gluten-free Indonesian seafood curry recipe features flavorful and aromatic ingredients, such as fish fillets, shrimp, coconut milk, and red curry paste. Served with a tangy mango salsa, this dish is perfect for those looking to try an exotic new flavor combination while staying within a gluten-free diet.

Time: 1. Prep Time: 20 minutes 2. Cook Time: 15 minutes 3. Total Time: 35 minutes

Servings: 2

Difficulty: Easy

Cuisine: Indonesian

Allergens

Shellfish, Coconut

Ingredients

1. 200g white fish fillets (gluten
free) 2. 200g shrimp (gluten
free) 3. 1 cup coconut milk 4. 2 tbsp red curry paste 5. 1 medium mango, diced 6. 1 small red onion, finely chopped 7. 1 medium tomato, diced 8. 1 medium cucumber, thinly sliced 9. 1/4 cup fresh cilantro leaves 10. 2 tbsp lime juice 11. Salt and pepper to taste

Instructions

In a large pan, combine the coconut milk and red curry paste. Bring the mixture to a boil over medium heat, stirring occasionally.
Add the fish fillets and shrimp to the pan, and cook until the seafood is fully cooked through and opaque.
In a separate bowl, mix together the diced mango, red onion, tomato, cucumber, lime juice, and cilantro leaves to create the salsa. Season with salt and pepper to taste.
To serve, ladle the seafood curry over rice or noodles, and top with a generous scoop of the mango salsa.

Chef’s Insight

Use freshly ground spices for the red curry paste to enhance the flavor and aroma of the dish.

Notes

Be sure to use gluten-free products for this recipe to ensure it remains gluten-free.

Substitutions

You can replace the shrimp with chicken or tofu for a different protein option. For a dairy-free alternative, use coconut milk as a substitute for cream or other dairy products.

Alternative Preparations

This dish can also be prepared using other types of seafood such as salmon or scallops.

Alternative Methods

The curry can be cooked in an Instant Pot, slow cooker, or even baked in the oven for a different method.

Best Storage Practice

Store leftover curry and salsa separately in airtight containers in the refrigerator. The curry will keep for up to 3 days, while the salsa can be stored for up to 5 days.

Shelf Life

For best results, consume the dish within 2 days of preparation.

Plating Tips

Arrange the seafood curry in a wide shallow bowl or on a plate with rice or noodles. Garnish with fresh cilantro and lime wedges for an extra touch of vibrancy.

Nutrition Facts

This gluten-free Indonesian seafood curry is packed with protein and healthy fats from the fish and shrimp, as well as vitamins and minerals from the vegetables in the mango salsa.