Seafood Curry
Rich, aromatic curry with a variety of fresh seafood
Ingredients
Instructions
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Prepare the seafoodClean and prepare all seafood. Pat dry with paper towels to remove excess moisture. Season lightly with salt and set aside in the refrigerator until needed.
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Create the curry baseHeat vegetable oil in a large deep pan or wok over medium heat. Add curry paste, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant, being careful not to burn the aromatics.
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Build the sauceAdd sliced bell pepper and sauté for another 2 minutes. Pour in the coconut milk and fish stock, stirring well to combine. Bring to a simmer and add fish sauce and brown sugar. Let the sauce reduce slightly for about 5 minutes.
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Cook the seafoodAdd the firm white fish pieces first and simmer for 2 minutes. Then add the shrimp, mussels, and calamari. Cover and cook for 3-5 minutes until the fish is opaque, shrimp turn pink, and mussels open. Discard any mussels that remain closed after cooking.
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Finish the curryRemove from heat and stir in lime juice. Taste and adjust seasoning with more fish sauce or lime juice if needed. The curry should have a balance of spicy, savory, sweet, and sour flavors.
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Serve and garnishLadle the seafood curry into serving bowls. Garnish generously with fresh cilantro and Thai basil leaves. Serve immediately with steamed jasmine rice or crusty bread on the side.
Nutritional Information
425
Calories
per serving
32
Protein
g
18
Carbohydrates
g
25
Total Fat
g
12
Saturated Fat
g
3
Fiber
g
9
Sugar
g
1250
Sodium
mg
45
Vitamin C
mg
3.5
Iron
mg
Seafood Curry is Also Known As
Thai Seafood Curry, Gaeng Talay, Seafood Masala, Malabar Fish Curry or Coastal Curry
