Name: Thai Seafood Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 cups rice (jasmine rice for serving); 1 teaspoon cooking oil (vegetable or coconut oil for sautéing); 4 ounces Thai curry paste (red or green based on heat preference); 14 ounces coconut milk (provides creaminess); 1 tablespoon fish sauce (adds umami; substitute with soy sauce if needed); 2 bell peppers (thinly sliced; any color); 1 pound seafood (a mix of bay scallops, shrimp, and fish); 1 sprig fresh basil (torn leaves for garnish)

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Thai Seafood Curry is a delightful dish that brings the vibrant flavors of Southeast Asia right to your kitchen. This recipe combines the richness of coconut milk with the aromatic spices of Thai curry paste, resulting in a dish that’s both comforting and exotic. Perfect for a weeknight dinner or a special occasion, this Thai Seafood Curry is sure to impress your family and friends. With a medley of fresh seafood and colorful bell peppers, it’s a feast for both the eyes and the palate.

Reasons to Love Thai Seafood Curry Recipe

One of the best things about this Thai Seafood Curry Recipe is its versatility. You can use whatever seafood you have on hand, whether it’s shrimp, scallops, or flaky white fish. The creamy coconut milk balances the heat of the curry paste, creating a harmonious blend of flavors that is both satisfying and nourishing. Additionally, this dish comes together in under 30 minutes, making it a fantastic option for busy weeknights. Plus, it’s a one-pot meal, which means less cleanup for you!

What You’ll Gather

1 1/2 cups rice: For serving; jasmine rice pairs beautifully with the curry.
1 teaspoon cooking oil: Use vegetable or coconut oil for sautéing.
4 ounces can of Thai curry paste: Choose red or green curry paste based on your heat preference.
14 ounces can of coconut milk: This provides creaminess and richness.
1 tablespoon fish sauce: Adds umami; can substitute with soy sauce for a different flavor.
2 bell peppers: Thinly sliced; any color will do for a vibrant dish.
1 pound seafood: A mix of bay scallops, shrimp, and fish works wonderfully.
Sprig of fresh basil: Torn leaves for garnish, adding freshness.

Must-Have Equipment

Large pot or Dutch oven: Essential for cooking the curry and allowing the flavors to meld.
Rice cooker or pot: For perfectly cooked rice to serve alongside the curry.
Wooden spoon: Great for stirring the curry ingredients without scratching your pot.
Measuring cups and spoons: For accurate ingredient measurements.

Method: Thai Seafood Curry Recipe

Step 1: Prepare the Rice

Begin by cooking the rice according to package instructions. If you have a rice cooker, this is the perfect time to use it. The rice will provide a fluffy base for your curry.

Step 2: Heat the Oil

In a large pot or Dutch oven, heat the cooking oil over medium heat. This will be the base for your curry and will help to release the flavors of the spices.

Step 3: Add the Curry Paste

Once the oil is hot, add the Thai curry paste and sauté for about 1-2 minutes. Stir continuously to prevent it from burning; this will help to toast the spices, enhancing their flavors.

Step 4: Pour in the Coconut Milk

Slowly add the can of coconut milk to the pot, stirring well to combine it with the curry paste. Allow the mixture to simmer gently, letting the flavors meld together for about 5 minutes.

Step 5: Incorporate the Fish Sauce

Stir in the fish sauce, which adds a savory depth to the curry. If you prefer a lighter flavor, feel free to start with half the amount and adjust to taste.

Step 6: Add the Vegetables

Next, add the sliced bell peppers to the pot. They will give the dish a beautiful pop of color and a crunchy texture. Cook for about 3-4 minutes until they start to soften slightly.

Step 7: Introduce the Seafood

Gently fold in your choice of seafood. Ensure that the seafood is evenly distributed throughout the curry. Cook for an additional 4-6 minutes or until the seafood is opaque and cooked through.

Step 8: Finish with Fresh Basil

Remove the pot from heat and stir in the torn basil leaves. This will add a fragrant, fresh note to your Thai Seafood Curry.

Step 9: Serve

Spoon the cooked rice onto plates or in bowls and ladle the rich seafood curry over the top. Garnish with additional basil if desired. Enjoy your delicious homemade Thai Seafood Curry!

Holiday-Friendly Variations

Vegetarian Version: Swap seafood for tofu or a variety of vegetables like zucchini and mushrooms.
Extra Spicy: Add sliced Thai chilies or a dash of chili flakes for those who love heat.
Fruity Twist: Incorporate pineapple chunks for a sweet and savory combination.
Herb-Infused: Experiment with different herbs like cilantro or mint for a unique flavor profile.

Behind-the-Scenes Notes

When making this Thai Seafood Curry, freshness is key. Opt for the freshest seafood you can find, and feel free to mix and match your favorites. If you’re using frozen seafood, be sure to thaw it completely before cooking. Additionally, this recipe is adaptable based on what vegetables you have on hand; snap peas, carrots, or baby corn can also work beautifully.

Storage Pro Tips

Leftover Thai Seafood Curry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of coconut milk if it thickens too much. However, it’s best to enjoy the curry fresh, as the texture of the seafood may change upon reheating.

Ask & Learn

Can I use different types of seafood in this recipe?

Absolutely! This Thai Seafood Curry is versatile. Feel free to use shrimp, scallops, firm white fish, or even calamari. Just be mindful of cooking times, as different seafood types may require varying cooking durations.

What can I serve with Thai Seafood Curry?

This dish goes wonderfully with jasmine rice, but you can also serve it with quinoa or rice noodles for a different twist. A side of steamed vegetables or a simple cucumber salad can complement the meal nicely.

Can I make this curry in advance?

While it’s best enjoyed fresh, you can make the curry a day ahead. Just cook the seafood right before serving to maintain its freshness and texture. Store the curry base in the refrigerator and add the seafood when ready to eat.

Is there a substitute for the fish sauce?

Yes, if you prefer not to use fish sauce, you can substitute it with soy sauce or tamari for a similar umami flavor. For a gluten-free option, tamari is a great choice.

Ready to Cook?

With all the ingredients and steps laid out, you’re all set to create your own delicious Thai Seafood Curry. This recipe is a perfect blend of flavors and textures that will transport you to Thailand with every bite. Gather your ingredients, roll up your sleeves, and let the aromatic scents fill your kitchen as you whip up this delightful dish. Not only will you impress your loved ones, but you’ll also enjoy a hearty meal that’s packed with nutrients and flavor. Happy cooking!