1/4 cup water
1 medium onion, minced
1 tbsp sesame oil
1 large garlic clove, minced
1 tsp bottled red-curry paste
1 can unsweetened coconut milk
bok choy and other Asian veg, as preferred
1/2 kg seafood marinara
1 tablespoon fish sauce
rice, to serve
Cook onion in oil in a wok. Reduce heat, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in seafood and simmer curry, partially covered, until vegetables are tender and seafood cooked through, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.
1 medium onion, minced
1 tbsp sesame oil
1 large garlic clove, minced
1 tsp bottled red-curry paste
1 can unsweetened coconut milk
bok choy and other Asian veg, as preferred
1/2 kg seafood marinara
1 tablespoon fish sauce
rice, to serve
Cook onion in oil in a wok. Reduce heat, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in seafood and simmer curry, partially covered, until vegetables are tender and seafood cooked through, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.
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