Thai Seafood Curry

Written by
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Darlene Schmidt
Updated 02/08/21
Thai seafood curry
TheCrimsonMonkey / Getty Images
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
881 Calories
40g Fat
62g Carbs
74g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 881
% Daily Value*
Total Fat 40g 51%
Saturated Fat 22g 112%
Cholesterol 178mg 59%
Sodium 2340mg 102%
Total Carbohydrate 62g 23%
Dietary Fiber 10g 34%
Total Sugars 27g
Protein 74g
Vitamin C 65mg 327%
Calcium 202mg 16%
Iron 15mg 83%
Potassium 1990mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Two mainstays in Thai cuisine are seafood and curries, and this recipe brings them together beautifully. Salmon, red snapper, scallops, shrimp, and mussels are simmered in a deliciously tart curry sauce made of coconut milk, tamarind paste, and a variety of traditional Thai seasonings. The sauce is heated in a wok or deep frying pan, the seafood and vegetables are added, and the curry is finished with a bit of pineapple for an unexpected hint of sweetness. This healthy, one-pot dish is sure to please and impress your friends and family.

Ingredients

For the Seafood:

  • 1 salmon fillet (fresh or frozen), rinsed and cut into 2-inch pieces

  • 1 large red snapper fillet (fresh or frozen), or other white fish such as halibut (rinsed and cut into 2-inch pieces)

  • 6 to 8 large sea scallops

  • 8 to 10 tiger prawns or jumbo shrimp (shells removed and deveined if necessary)

  • 1 pound mussels or clams (scrubbed and mussels debearded)

For the Vegetables:

  • 2 whole makrut lime leaves

  • 1 small Japanese eggplant or 1/2 Chinese eggplant (unpeeled and cut into bite-size chunks)

  • 1 green bell pepper (cut into bite-size pieces)

  • 1 cup cherry tomatoes (or 2 medium tomatoes, cut into wedges)

  • 1 can pineapple chunks (drained) or 1 1/2 cups fresh pineapple, cut into cubes

  • 1/2 cup fresh basil

For Thai Curry Sauce:

  • 1 can coconut milk

  • 1 teaspoon tamarind paste (or substitute juice of 3/4 lime)

  • 1 shallot (sliced) or 1/4 cup sliced purple onion

  • 3 to 4 cloves garlic

  • 1 thumb-size piece galangal or ginger (thinly sliced)

  • 2 tablespoons frozen prepared lemongrass or 1 stalk fresh lemongrass

  • 1 to 2 green chilies (jalapeno work fine), chopped, seeds removed if desired

  • 1/2 teaspoon fenugreek seeds

  • 1 teaspoon cinnamon

  • 1/2 teaspoon turmeric

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 tablespoon brown sugar

  • 2 tablespoons soy sauce

  • 3 tablespoons fish sauce

Steps to Make It

  1. Gather the ingredients.

  2. Make the curry sauce by placing all the sauce ingredients in a food processor or blender. Process well to a smooth consistency.

  3. Process well to a smooth consistency.

  4. Pour the sauce into a wok or deep frying pan and add the makrut lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.

  5. Add the eggplant, peppers, and tomatoes and stir well.

  6. Reduce the heat to medium-low so the curry is gently simmering. Simmer 5 to 7 minutes, stirring occasionally, until the eggplant has softened.

  7. Add the pieces of fish, stirring gently to incorporate into the sauce. Cook for approximately 2 minutes.

  8. Add the remaining seafood and the pineapple, stirring gently to incorporate.

  9. Cover and continue simmering until the seafood finishes cooking, about 2 more minutes, or until the prawns have turned pink and plump and the shellfish have opened.

  10. Do a taste-test. If it needs more salt, add 1 to 3 more tablespoons fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.

  11. Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of Thai jasmine rice on the side if desired.

Tips

  • Thai curries usually require more fish sauce (instead of salt) to arrive at their peak of flavor.
  • For a less spicy curry, remove the seeds from the green chilies before adding to the blender.