Nut-Free Seafood Curry

Dive into the rich and aromatic flavors of this Nut-Free Seafood Curry, a perfect blend of vibrant spices and fresh seafood designed for allergen-friendly dining. Featuring tender shrimp, flaky white fish, and succulent mussels, this curry is simmered in a creamy coconut milk base infused with curry powder, turmeric, and a hint of lime for a zesty finish. Sautéed red bell peppers and optional green chili add a delightful layer of texture and heat to the dish. Ready in just an hour, this recipe is both quick and satisfying, making it ideal for weeknight dinners or special occasions. Serve it over fluffy steamed rice and garnish with fresh cilantro for a wholesome, allergen-safe meal packed with bold, coastal-inspired flavors. Perfect for those seeking a nut-free, seafood-forward curry recipe!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 green chili, chopped (optional)
• 2 tablespoons tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 400 ml coconut milk
• 250 ml fish stock
• 300 grams raw shrimp, peeled and deveined
• 200 grams firm white fish fillets, cut into chunks
• 500 grams mussels, cleaned
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• to taste salt
• to taste black pepper

Directions

Step 1

Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

Step 2

Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.

Step 3

Add the sliced bell pepper and optional green chili, sautéing for 3-4 minutes until the peppers begin to soften.

Step 4

Mix in the tomato paste, curry powder, and ground turmeric, stirring well to coat the vegetables in the spices.

Step 5

Pour in the coconut milk and fish stock. Stir until everything is combined and bring to a gentle simmer.

Step 6

Add the shrimp, white fish chunks, and mussels to the pan. Stir gently to ensure all the seafood is submerged in the sauce.

Step 7

Cover the pan with a lid and let the curry simmer for 10-12 minutes, or until the mussels have opened and the fish is cooked through.

Step 8

Add the lime juice, chopped cilantro, and season with salt and black pepper to taste.

Step 9

Remove the pan from the heat. Discard any mussels that did not open.

Step 10

Serve the seafood curry hot, garnished with additional cilantro if desired, alongside steamed rice or your choice of accompaniment.

Nutrition Facts

Serving size	2066.9 grams (2066.9g)

Amount per serving	% Daily Value*
Calories	2002

Total Fat 63.10g	81%
Saturated Fat 12.90g	65%
Polyunsaturated Fat 2.70g
Cholesterol 971mg	324%
Sodium 7227mg	314%
Total Carbohydrate 111.90g	41%
Dietary Fiber 7.50g	27%
Total Sugars 44.00g
Protein 249.90g	500%

Vitamin D 847IU	4236%
Calcium 833mg	64%
Iron 35mg	193%
Potassium 4665mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 49.6%

Carbs: 22.2%