Spicy Thai Curry Seafood Nachos
Elevate your nacho game with this tantalizing fusion of Thai curry and fresh seafood. A harmonious blend of creamy coconut, fiery spices, succulent shrimp, and tender squid, all topped on crispy tortilla chips. These Thai Curry Seafood Nachos are an explosion of flavors that will transport your taste buds to the vibrant streets of Thailand.
ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb squid, cleaned and sliced
- 1 tablespoon vegetable oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 jalapeño pepper, seeded and sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup fresh cilantro leaves, chopped
- 1 lime, cut into wedges
- 1 bag tortilla chips
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic, sauté until softened.
- 3.
Stir in the Thai red curry paste and cook for 1 minute to release its aromas.
- 4.
Pour in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 minutes to let the flavors meld.
- 5.
Add the shrimp, squid, bell pepper, and jalapeño to the pan. Cook for 3-4 minutes until the seafood is cooked through.
- 6.
On a large baking sheet, spread out the tortilla chips evenly. Sprinkle half of the mozzarella cheese and half of the cheddar cheese over the chips.
- 7.
Spoon the Thai curry seafood mixture evenly over the chips. Top with the remaining cheese.
- 8.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- 9.
Remove from the oven and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side.
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