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Thai Seafood Curry Recipe

Delight in this Thai Seafood Curry! A creamy coconut base with fresh seafood and vibrant vegetables, it's a quick and satisfying dish!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 1.5 cups rice (jasmine rice works beautifully)
  • 1 teaspoon cooking oil (vegetable or coconut oil)
  • 4 ounces Thai curry paste (red or green)
  • 14 ounces coconut milk
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 2 bell peppers (thinly sliced, red and yellow for color)
  • 1 pound seafood (bay scallops, shrimp, fish, etc., or a mix of your favorites)
  • 1 Sprig of fresh basil (leaves torn)

Equipment

  • Large pot or saucepan
  • Rice Cooker or Pot
  • Stirring spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Begin by rinsing the rice under cold water until the water runs clear. In a rice cooker or pot, combine the rinsed rice with 3 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until tender. Once cooked, fluff with a fork and set aside.
  2. In a large pot or saucepan, heat 1 teaspoon of cooking oil over medium heat.
  3. Add the 4 ounces of Thai curry paste to the pot. Sauté for 1-2 minutes, stirring constantly until fragrant.
  4. Pour in the 14 ounces of coconut milk, stirring to combine with the curry paste. Allow the mixture to come to a gentle simmer.
  5. Add 1 tablespoon of fish sauce (or soy sauce) to the pot. Stir well.
  6. Stir in the sliced bell peppers and let them cook in the simmering sauce for about 3-4 minutes.
  7. Gently add your choice of seafood (1 pound total) to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
  8. Once the seafood is cooked, remove the pot from heat and stir in the torn basil leaves.
  9. Serve the curry over the fluffy rice you prepared earlier.

Notes

  • Feel free to experiment with different types of seafood based on what’s available or your personal preference.
  • If you like it spicy, add some chopped fresh chilies or a dash of chili flakes when sautéing the curry paste.
  • For a vegan version, omit the seafood and fish sauce, and add extra vegetables like mushrooms or eggplant.
  • Don’t skip the fresh basil; it adds a refreshing flavor that elevates the dish!