Thai Red Seafood Curry

My husband and I both really love Thai food, but we struggle to find decent Thai food restaurants where we live. No matter, because we just make our own! The red and green curry pastes from Thai Kitchen, along with some fish sauce and a good quality can of coconut milk, are all you really need to create authentic tasting Thai curries at home.

The recipe below is for a seafood curry, but you could easily use chicken, beef or pork instead. Also the quantities of curry paste, fish sauce etc. are what we like, but this is one of those dishes where you can add more or less to suite your tastes, and you can’t really stuff it up!

Thai Red Seafood Curry

Shrimp (about 6-8 per person), peeled
Scallops (about 1/4 pound per person) – I use the smaller Bay scallops
1 medium onion, sliced
1 tablespoon coconut oil/ghee
1 cup coconut milk
1 tablespoon Red Thai Curry Paste
1 1/2 tablespoons fish sauce
1 clove garlic, finely chopped
1 teaspoon freshly grated ginger
2-3 cups seasonal vegetables, chopped
2 teaspoon Sucanat or coconut sugar
½ teaspoon apple cider vinegar or lime juice

1. Heat oil in a large pan on medium. Saute onions in coconut oil for 5 minutes or so.
2. Add the coconut milk, curry paste, fish sauce, garlic and ginger. Stir to blend these ingredients, then simmer for a couple minutes.
3. Add the shrimps and scallops.
4. Add vegetables, slower cooking ones (such as carrots) first to give them a head start.
5. Simmer, stirring occasionally until seafood is cooked and vegetables are just tender.
6. Stir in apple cider vinegar/lime juice and coconut sugar.
7. Serve with rice.

Serves 2

Linking to: Full Plate Thursdays @ Miz Helen’s, Fight Back Friday @ Food Renegade, Monday Mania @ Healthy Home Economist

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10 Comment

  1. This is a beautiful curry…I could really go for a big bowl right now. I love Thai red curry paste- I hate being without it!

    1. Debbie says: Reply

      Thanks Heather….I’m the same, couldn’t be without it!

  2. I will have to give this dish a try. We love Thai food but I haven’t experimented much with that genre at all.

    1. Debbie says: Reply

      Hi Christy, I hope you give it a go – cooking a different cuisine like Thai really adds variety to meals.

  3. This curry looks awesome! I am going to have to try this recipe tomorrow : )

    1. Debbie says: Reply

      Hi Sarah, thanks for stopping by! I hope you enjoy it, let me know how it works for you!

  4. Debbie, what a lovely presentation for such a flavorful dish of Seafood Curry. We would really enjoy this dish. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Look forward to cooking your delicious seafood curry. Thank you for sharing.

    1. Debbie says: Reply

      You’re welcome, I hope you enjoy it!

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