Sunday, May 2, 2010

Red Thai Seafood Curry

I love Thai food. The flavors are so fresh and delicious. Last night I made a red Thai seafood curry. Sometimes I make the curry paste from scratch however things got busy yesterday and so I did not get started on dinner until late. I compromised and used a commercial red curry paste. I used Mae Ploy brand which is a good one if you are not inclined to make it yourself. The other issue I face is that my daughters are 8 and have sensitive taste buds. When I make the curry paste myself it is quite fiery. The Mae Ploy is somewhat milder in flavor and will suit the young taste buds better. I love my food very hot and spicy. To accommodate this I dry habernero peppers in the oven. Once they are completely dry I run them through the food processor until they are powder. I keep a vial of this powder in my purse for eating out and in my kitchen to spice up my food. I have several spice loving friends and keep them supplied as well!

I also made a fresh summer roll to go along with this theme. I made a Thai beef salad and stuffed it into a rice paper wrapper. My daughters just loved this. It turned out very well. The great thing is, this dish is so healthy, no fat.

I used zucchini, carrot, baby corn and bell pepper in my curry but any vegetables that appeal to you will work. For the seafood I used shrimp, squid, scallops and tilapia.

Red Thai Seafood Curry

2 tbls red curry paste
1 15 oz can coconut milk
1 large zucchini diced
1 large carrot, peeled and diced
1 15 oz baby corn cut in half
1 small to medium bell pepper cut into strips
2 lbs assorted seafood - shrimp, squid, scallops, white fish
2 tsp fresh slivered kafir lime leaf or 1 tsp grated lime peel
2 tsp thai or italian basil, slivered
2 tbls fish sauce
2 tsp brown sugar
juice from 1 lime

fresh steamed jasmine rice for serving

Heat a large skillet over medium high heat. Add the curry paste and 2-3 tbls of coconut milk. Simmer 3-4 minutes until fragrant. Add the lime leaf or peel. Add the vegetables and 1/2 remaining coconut milk and cook 3-4 minutes until just starting to get tender. Add the seafood and the remaining coconut milk and cook until the seafood is just done - about 2-3 minutes. Add the fish sauce, brown sugar, basil and lime juice. Taste and adjust seasonings accordingly. Serve over rice.


  1. this looks amazing! i wish i could eat shellfish. (and i love the way you placed the pictures!)

  2. Wow! This looks delicious! I've never even considered making my own chili paste! LOL

  3. THIS DISH IS SOOOOO GOOD!!! My kid's loved it!!!

  4. I just made this dish. It is absolutely amazing!!! My guests are in for a wonderful surprise! Thank you so much for sharing. This is a keeper


Comments welcome! I look forward to hearing from you!