Soy-Free Seafood Curry

Dive into the aromatic flavors of this Soy-Free Seafood Curry, a vibrant and wholesome dish that’s perfect for those seeking a soy-free twist on traditional curries. Packed with succulent shrimp and tender white fish, this recipe is brought to life with creamy coconut milk, freshly bruised lemongrass, and kaffir lime leaves for a burst of Southeast Asian-inspired zest. A fragrant blend of curry powder, turmeric, garlic, and ginger creates a rich and savory base, while fresh lime juice adds a bright finish. Ready in just 45 minutes, this gluten-free, dairy-free seafood curry pairs beautifully with steamed rice or naan, making it an ideal weeknight dinner or a crowd-pleaser at your next gathering.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams large shrimp
• 300 grams white fish fillets (such as cod or halibut)
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 red chili, sliced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 400 milliliters coconut milk
• 250 milliliters fish stock
• 2 lemongrass stalks, bruised
• 4 kaffir lime leaves
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Prepare the seafood: Clean, peel, and devein the shrimp, if necessary. Cut the white fish into bite-sized pieces. Set aside.

Step 2

Heat the coconut oil in a large saucepan over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes or until soft and translucent.

Step 4

Stir in the minced garlic, grated ginger, and sliced red chili. Cook for another 1-2 minutes until fragrant.

Step 5

Add the curry powder and turmeric powder to the pan, stirring to coat the onion mixture well.

Step 6

Pour in the coconut milk and fish stock, stirring to combine.

Step 7

Add the bruised lemongrass stalks and kaffir lime leaves to the curry.

Step 8

Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 10 minutes to allow the flavors to meld together.

Step 9

Add the shrimp and fish pieces to the curry. Cook for 5-6 minutes, or until the seafood is cooked through and tender.

Step 10

Stir in the fresh lime juice and season with salt to taste.

Step 11

Remove the lemongrass stalks and kaffir lime leaves before serving.

Step 12

Garnish with chopped fresh cilantro and serve the curry hot with steamed rice or naan bread.

Nutrition Facts

Serving size	(1724.1g)

Amount per serving	% Daily Value*
Calories	1359.4

Total Fat 36.2g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1116.1mg	0%
Sodium 7682.7mg	0%
Total Carbohydrate 62.8g	0%
Dietary Fiber 5.2g	0%
Total Sugars 35.8g
Protein 197.2g	0%

Vitamin D 1360IU	0%
Calcium 538.3mg	0%
Iron 16.0mg	0%
Potassium 3364.5mg	0%

*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: 23.9%

Protein: 57.8%

Carbs: 18.4%