Thai Coconut Red Curry Seafood Mac & Mozzarella
Indulge in the creamy and spicy blend of fresh seafood, vibrant veggies, and fragrant spices simmered in a rich coconut red curry sauce. Tossed with macaroni and baked to perfection with gooey mozzarella cheese, this Thai-inspired fusion dish will transport your taste buds to a whole new level of deliciousness.
ingredients
- 8 oz macaroni
- 1 lb mixed seafood (shrimp, squid, mussels)
- 1 red bell pepper, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 cup mozzarella cheese, shredded
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
- 2.
In a large frying pan, heat some oil over medium heat. Add onion, garlic, and ginger, and cook for 2-3 minutes until fragrant.
- 3.
Stir in the Thai red curry paste and cook for another minute. Add bell pepper and cook for an additional 2 minutes.
- 4.
Add the mixed seafood to the pan and cook until they are almost fully cooked, about 3-4 minutes depending on the size. Be careful not to overcook.
- 5.
Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Simmer for 5 minutes to allow the flavors to meld together and thicken slightly. Adjust the seasoning if needed.
- 6.
Combine the cooked macaroni with the seafood curry mixture and transfer to a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- 7.
Bake in the preheated oven for 15-20 minutes until the cheese is golden and bubbly.
- 8.
Garnish with fresh cilantro and serve hot.
