3.15 Redbloom Surf n Turf Curry (40min, 1100 calories, serves 3)

Redbloom Surf n Turf Curry Recipe


Why settle for just seafood or meat in your curry when you can have both? The Redbloom Surf n Turf Curry is a mouthwatering blend of chicken, shrimp, and a medley of vegetables all coated in a velvety, aromatic sauce. The crowning glory? A raw egg and a sprinkle of Redbloom seasoning that elevate this dish to gourmet level. This curry dish has something for everyone, making it the perfect dish for family gatherings or dinner parties.


Batch One

  • 2 tbsp avocado oil
  • 4 chicken thighs, chopped
  • 1 Japanese sweet potato, cubed
  • 5 cloves garlic, minced
  • 2 tomatoes, cubed
  • A pinch of salt & pepper
  • 1 tbsp turmeric
  • 1 tbsp cumin powder
  • 0.5 cup water

Batch Two

  • 1 lb peeled shrimp, chopped
  • 1 bell pepper, chopped
  • 0.5 white onion, chopped
  • 4 cups kale, chopped
  • 4 blocks Japanese curry bars

Batch Three

  • 1 can Thai coconut milk


  • 3 raw eggs
  • 3 tbsp Redbloom seasoning

Kitchen Tools Needed

  • Wok or large pan
  • Stirring spoon
  • Measuring spoons and cups
  • Cutting board and knife
  • Bowl for serving


Batch One Preparation

  1. Heat a wok over medium heat and add 2 tablespoons of avocado oil.
  2. Add in the chopped chicken thighs, cubed Japanese sweet potato, minced garlic, and cubed tomatoes.
  3. Season with a pinch of salt, pepper, 1 tablespoon of turmeric, and 1 tablespoon of cumin powder.
  4. Add half a cup of water, give everything a quick stir, then cover the wok. Let it cook for about 5-8 minutes.

Adding Batch Two Ingredients

  1. Uncover the wok and add in all the Batch Two ingredients: chopped shrimp, chopped bell pepper, chopped white onion, and chopped kale.
  2. Add in the Japanese curry bars.
  3. Stir the mixture until the curry bars have completely melted and are well-incorporated with the other ingredients.

Completing with Batch Three

  1. Add in a can of Thai coconut milk.
  2. Stir the mixture until it becomes creamy.
  3. Cover the wok again and simmer on low heat until the potatoes are soft.

Serving the Curry

  1. In a bowl of cooked rice, create a small nest in the center.
  2. Carefully drop a raw egg into the nest.
  3. Pour the piping hot curry over the rice and egg, ensuring the egg cooks slightly in the hot curry.
  4. Top the curry with 1 tablespoon of Redbloom seasoning per bowl.


And there you have it, the Redbloom Surf n Turf Curry—a hearty, filling, and oh-so-delicious meal that's sure to satisfy both seafood and meat lovers alike. Whether you're an experienced chef or a cooking newbie, this dish will make you look like a culinary genius!

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1 comment

This meal is not low fodmap there is garlic an onion and more


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