Mussaman Curry Talay

Mussaman Curry Talay is a rich and aromatic Thai seafood dish that combines the depth of Mussaman curry with the freshness of the ocean. This dairy-free delight features a medley of seafood cooked to perfection in a creamy coconut sauce, making it a perfect dish for seafood lovers.

Ingredients

• Coconut milk - 400 ml
• Mussaman curry paste - 3 tablespoons
• Mixed seafood (shrimp, squid, mussels) - 300 grams
• Potato - 1 medium, cubed
• Carrot - 1 medium, sliced
• Onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable oil - 1 tablespoon
• Fish sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Fresh cilantro - for garnish
• Salt - to taste

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the minced garlic and ginger, and sauté until fragrant, about 1 minute.
3. Stir in the Mussaman curry paste and cook for another 1-2 minutes until the oil begins to separate.
4. Add the sliced onion, cubed potato, and sliced carrot, stirring well to coat with the curry paste.
5. Pour in the coconut milk, bring to a simmer, and cook for about 10 minutes, or until the vegetables are tender.
6. Add the mixed seafood to the pan and cook for an additional 5-7 minutes, until the seafood is cooked through.
7. Stir in the fish sauce, brown sugar, and lime juice, adjusting the seasoning with salt as needed.
8. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 28 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, supporting heart health.
• Contains antioxidants and anti-inflammatory properties from curry spices.

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