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Thai Seafood Curry Recipe

This Thai Seafood Curry is a vibrant explosion of flavors! Creamy coconut milk meets aromatic spices for a dish that's perfect any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For Serving:
  • 1.5 cups rice jasmine rice for serving
For the Curry:
  • 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

Equipment

  • Large pot or Dutch oven
  • Rice cooker or pot
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Method:
  1. Begin by cooking the rice according to package instructions. If you have a rice cooker, this is the perfect time to use it.
  2. In a large pot or Dutch oven, heat the cooking oil over medium heat.
  3. Once the oil is hot, add the Thai curry paste and sauté for about 1-2 minutes, stirring continuously.
  4. Slowly add the can of coconut milk to the pot, stirring well to combine.
  5. Stir in the fish sauce and adjust to taste.
  6. Add the sliced bell peppers and cook for about 3-4 minutes.
  7. Gently fold in your choice of seafood and cook for an additional 4-6 minutes.
  8. Remove from heat and stir in the torn basil leaves.
  9. Spoon the cooked rice onto plates and ladle the seafood curry over the top, garnishing with additional basil.

Notes

  • Use fresh seafood for the best flavor.
  • This recipe is adaptable; feel free to add your favorite vegetables.
  • Store leftovers in an airtight container for up to 3 days.