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.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a large pan or wok over medium heat.

Step 2

Add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the Thai red curry paste and cook for another minute, allowing the paste to release its aroma.

Step 4

Pour in the coconut milk and chicken or vegetable stock. Stir well to combine.

Step 5

Add the fish sauce and brown sugar. Bring the mixture to a simmer over medium heat.

Step 6

Stir in the baby corn, red bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables begin to soften.

Step 7

Gently add the shrimp, scallops, and white fish chunks into the curry. Simmer for 5-6 minutes, or until the seafood is cooked through.

Step 8

Stir in the fresh Thai basil leaves and lime juice. Adjust seasoning to taste if needed.

Step 9

Remove from heat and let the flavors meld for a few minutes.

Step 10

Serve hot over steamed jasmine rice, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	(2229.4g)

Amount per serving	% Daily Value*
Calories	1736.4

Total Fat 34.7g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 17.0g
Cholesterol 617.5mg	0%
Sodium 4338.5mg	0%
Total Carbohydrate 217.8g	0%
Dietary Fiber 11.6g	0%
Total Sugars 53.5g
Protein 141.6g	0%

Vitamin D 400IU	0%
Calcium 420.5mg	0%
Iron 10.3mg	0%
Potassium 3489.7mg	0%

*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.

Source of Calories

Fat: 17.8%

Protein: 32.4%

Carbs: 49.8%