Coconut jerk seafood stir fry
This easy jerk seafood stir fry brings together a fusion of flavours with broccoli, crisp snow peas, sweet red bell pepper and onion in spicy coconut sauce. The dish is best served with rice, noodles or extra veggies.
YIELDS
3
TO
4
Ingredients
- 200 mL coconut milk
- 1/4 cup fish broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 2 teaspoons jerk seasoning
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 2 garlic cloves, thinly sliced
- 8oz of your favourite seafood, mixed
- 2 tablespoons jerk seasoning
- 1 bunch broccoli, crown cut into florets
- 1 small red sweet pepper
- 1 small red onion
- Snow peas
- 1 small yellow pepper
- 1 head bok choy, washed and cut into 1 inch strips
- Green onion, to garnish
Directions
- Whisk coconut milk with broth, soy, fish sauce and one teaspoon of jerk seasoning in a sauce pot over medium-high heat and thicken with cornstarch. Set aside.
- In a medium bowl marinate seafood with jerk seasoning until coated.
- Add oil to a large non-stick frying pan over high heat. Add ginger and garlic when the oil begins to smoke. Stir-fry for one to two minutes until fragrant, add seafood mix, and stir to combine. Cook until seafood just starts to change colour for three minutes.
- Add all the vegetables along with the coconut milk mixture
- Serve stir-fry over rice and enjoy.
