One of the many things I love about traveling is trying new-to-me foods with some authentic flavors of the region! We did just that on our trip to the Caribbean last year and we’re looking forward to making a return trip to the beautiful Turks & Caicos Islands soon. So I’m thrilled to share this recipe for a delicious coconut curry seafood dish with you!!!
As part of our time at Beaches Resort Turks & Caicos last year, I had a behind-the-scenes cooking class where we learned all about making fresh conch salad, this delicious coconut curry seafood, and Caribbean peas & rice! No normally, I’m actually not a huge fan of curry. The flavor is just normally way too much for me. But, this coconut curry seafood dish was out of this world – SO good! It was such a cool experience too to go behind-the-scenes in the kitchen with the chef and watch everything get made! The smells were absolutely delicious!
And, the beauty of the recipe is that I think you can easily substitute with the seafood that is available to you. Thinking fresh conch is probably out for most of us 😉 But, shrimp, scallops, mussels, even crayfish are more easily available. And really, I think it would even be tasty with just shrimp!!!
In the kitchens, they had a large pot of the coconut curry sauce and cooked all the seafood in a pan. But the recipe you can do at home is a one pot version – even better! Here’s the delicious coconut curry seafood recipe:
Caribbean Recipe: Coconut Curry Seafood
- 1 tablespoon curry powder
- 2 1/2 cups canned unsweetened coconut milk
- 1 1/2 cups fish stock
- 1/2 pound uncooked shrimp peeled, de-veined
- 1/2 pound sea scallops
- 1 pound mussels scrubbed
- 1 pound conch diced
- 1/2 cup chopped fresh onion
- ½ cup chopped fresh green onion
- 2 cloves garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons turmeric
- Salt & pepper to taste
- Place onions, garlic curry and turmeric in large pot with small amount of olive oil. Let seasoning sweat for a minute, then add in 1/2 cup coconut milk. Bring to boil.
- Boil 1 minute. Stir in remaining coconut milk and 1 cup fish stock. Add shrimp, conch, and scallops. Top with mussels. Return to boil.
- Once boiling, reduce heat to low; cover and simmer until mussels open and seafood is cooked (about 3 minutes). Discard any unopened mussels.
- Serve over Caribbean Rice and Peas. Add lime juice, if desired. Season with salt and pepper
Now it may taste better when you’re sitting in tropical paradise, enjoying the incredible view. But, I think it would still be a super tasty dish to make at home!! If seafood isn’t your favorite or you’d just like some other great tropical-inspired recipes, be sure to check out these posts: