Food For Thought: Seafood Medley Curry over Rice


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something about their vibrant colors and shape that makes me always buy fingerling potatoes over regular russets.  Their small size lends it to the perfect side dish.  But not today.  I cut them in half and boiled them in a coconut and red curry broth until tender.

Once the potatoes have soften, I threw in a seafood medley -scallops, mussels, octopus and etc.  Seafood cooks quickly so within a few minutes it will be done!

I served everything over white rice, but you can substitute noodles or other types of rice.  The white rice soaks up all the flavors from the coconut curry broth making every bite  to the bottom of the bowl delectable.

I love cooking with curry because it adds so much flavor to any dish, with so little effort.  What are your favorite curry recipes?  I’d love to try them!

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