Seafood Thai Curry
Dive into the vibrant and aromatic world of Thai cuisine with this Seafood Thai Curry recipe, a perfect balance of bold flavors and creamy textures. Featuring a medley of plump shrimp, tender scallops, and chunks of white fish simmered in a luscious coconut milk base infused with Thai red curry paste, this dish is a true celebration of the sea. Crisp baby corn, zucchini, and red bell peppers add vibrant colors and a satisfying crunch, while fresh Thai basil and lime juice bring an irresistible burst of freshness. Ready in just 45 minutes, this easy-to-make curry is ideal for weeknight dinners or entertaining guests. Serve it over fluffy jasmine rice for a comforting, restaurant-quality meal made right at home. Keywords: Thai curry, seafood curry, coconut curry, seafood recipes, quick Thai dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams raw shrimp, peeled and deveined
- 150 grams scallops
- 200 grams white fish fillet (e.g., cod, tilapia), cut into chunks
- 400 ml coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 200 ml low-sodium chicken or vegetable stock
- 100 grams baby corn, sliced in half lengthwise
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, thinly sliced into half moons
- 15 grams fresh Thai basil leaves
- 1 large juice of lime
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 10 grams fresh cilantro, chopped (for garnish)
- 400 grams steamed jasmine rice, for serving
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another minute, allowing the paste to release its aroma.
Pour in the coconut milk and chicken or vegetable stock. Stir well to combine.
Add the fish sauce and brown sugar. Bring the mixture to a simmer over medium heat.
Stir in the baby corn, red bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables begin to soften.
Gently add the shrimp, scallops, and white fish chunks into the curry. Simmer for 5-6 minutes, or until the seafood is cooked through.
Stir in the fresh Thai basil leaves and lime juice. Adjust seasoning to taste if needed.
Remove from heat and let the flavors meld for a few minutes.
Serve hot over steamed jasmine rice, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 53.5 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 420 mg | 32% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3490 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
