Thai Seafood Curry Recipe
This delightful curry seafood recipe brings together vibrant Thai flavors in a dish that's both aromatic and comforting. The creamy coconut milk melds with the zesty curry paste to create a rich and velvety sauce that perfectly coats a medley of tender seafood and crisp bell peppers. Fragrant basil leaves add a refreshing finish to this dish, making it a satisfying and flavorful meal that pairs beautifully with steamed rice.
— Constant Cookbook
Ingredients
- 1 1/2 cups rice
- 1 teaspoon cooking oil
- 4 ounce can of Thai curry paste
- 14 ounce can of coconut milk
- 1 tablespoon fish sauce
- 2 bell peppers, thinly sliced
- 1 pound seafood: bay scallops, shrimp, fish, etc.
- sprig of fresh basil, leaves torn
Instructions
- Cook the rice according to package instructions. See below for my instruction on how to cook rice in the microwave.
- In a wok or saute pan, heat up the cooking oil over medium-low heat. When shimmering, carefully add in about half of the curry paste and stir for 15 seconds to release its flavors. Whisk in just 1/4 cup of the coconut milk until the curry paste is fully mixed in. Pour in the remaining coconut milk, turn the heat to medium-high and bring to a simmer.
- Whisk in the fish sauce and taste. If you'd like it more spicy, add in more curry paste. If the curry needs more flavor (not necessarily spice), add in additional fish sauce.
- Add in the bell peppers and the the scallops. Simmer for 4 minutes or until the scallops are just cooked through. Turn off the heat. Stir in the fresh basil. Serve over rice.
Cook Time
10M
Prep Time
PT5M
Yield
4
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