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Creamy Seafood Curry

Quick creamy seafood curry with shrimp and squid in a silky coconut-curry sauce finished with basil and a coconut cream drizzle. Ready in minutes over rice.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 2
Calories 480 kcal

Equipment

  • 1 | Mixing bowl |
  • 1 | Whisk |
  • 1 | Skillet or wok |
  • 1 | Lid |

Ingredients
  

  • 2 | tbsp | curry paste |
  • 1 | cup | coconut cream |
  • 1 | | large egg |
  • 8 | oz | shrimp | peeled
  • 6 | oz | squid | sliced into rings
  • 2 | | kaffir lime leaves |
  • 1 | | red chili | sliced
  • 0.25 | cup | fresh basil leaves |
  • 2 | tbsp | oil |
  • 2 | cups | cooked white rice |
  • 2 | tbsp | coconut cream | for drizzle
  • 0.5 | tsp | salt | to taste

Instructions
 

  • Whisk curry paste, coconut cream, and egg until smooth.
  • Pat shrimp and squid dry.
  • Heat oil with kaffir lime leaves in a skillet.
  • Quick-fry shrimp and squid until just cooked.
  • Pour the sauce over the seafood and stir gently.
  • Cover and steam 2-3 minutes.
  • Add chili and basil; adjust seasoning.
  • Serve over rice with a coconut cream drizzle.

Notes

Pat seafood dry for better searing.
Do not overcook shrimp or squid.
Whisk egg thoroughly to keep sauce smooth.
Best served immediately over hot rice.