Thai Seafood Curry Over Coconut Jasmine Rice
Immerse yourself in the vibrant flavors of Thailand with this irresistible Thai Seafood Curry Over Coconut Jasmine Rice. Tender shrimp, scallops, and flaky white fish are simmered in a luscious, aromatic coconut curry sauce infused with Thai red curry paste, fresh ginger, and garlic. This dish is further elevated with crisp red bell peppers and snow peas for a delightful crunch, and a splash of lime juice brings just the right amount of tang. Paired with fragrant coconut jasmine rice—a perfect balance of creamy and nutty—this recipe is a feast for the senses. Ready in under an hour and packed with bold flavors, it’s a show-stopping dinner that’s ideal for both special occasions and weeknight indulgence. Garnish with fresh cilantro and serve with lime wedges for a truly authentic experience!
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 1 cup Coconut milk (for rice)
- 1 cup Water
- 0.5 teaspoon Salt
- 1 tablespoon Oil (vegetable or coconut)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1.5 cups Coconut milk (for curry)
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 0.5 pound Shrimp, peeled and deveined
- 0.5 pound Scallops
- 0.5 pound White fish (e.g., cod or snapper), cut into bite-sized chunks
- 1 medium Red bell pepper, thinly sliced
- 1 cup Snow peas, trimmed
- 0.25 cup Fresh cilantro, chopped
- 4 wedge Cooked lime wedges (for serving)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice, 1 cup coconut milk, 1 cup water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice cooks, heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the chopped yellow onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the Thai red curry paste and stir well, cooking for 1-2 minutes to release its aroma.
Pour in 1.5 cups of coconut milk, fish sauce, and brown sugar. Stir to combine and let the mixture come to a gentle simmer.
Add the shrimp, scallops, and white fish to the curry sauce. Simmer for 3-5 minutes, stirring occasionally, until the seafood is just cooked and opaque.
Stir in the red bell pepper slices and snow peas. Cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
Turn off the heat and stir in the lime juice. Taste and adjust the seasoning, adding more fish sauce or lime juice as needed.
To serve, spoon the coconut jasmine rice onto plates and top with the seafood curry. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 32.3 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 130 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1194 mg | 25% | |
*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.
