Name: Seafood Thai Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 large shallot (or 2 small), finely minced; 2 cloves garlic, crushed; 2 teaspoon finely grated ginger; 1 large red chilli, seeds scraped out; 1/4 cup laksa paste; 1 tablespoon lemongrass paste; 2 teaspoon ground cumin; 1 teaspoon sesame oil; 2 400ml cans coconut cream; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 1 tablespoon lime juice (or to taste); 800 gram mixed seafood e.g. fish, prawns, squid, mussels, salmon; 1 bunch coriander, extra chillies, jasmine or brown rice to serve

Seafood Thai Red Curry

Skip to Recipe

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 large shallot (or 2 small), finely minced

2 cloves garlic, crushed

2 teaspoon finely grated ginger

1 large red chilli, seeds scraped out

1/4 cup laksa paste

1 tablespoon lemongrass paste

2 teaspoon ground cumin

1 teaspoon sesame oil

2 400ml cans coconut cream

1 tablespoon brown sugar

1 tablespoon fish sauce

1 tablespoon lime juice (or to taste)

800 gram mixed seafood e.g. fish, prawns, squid, mussels, salmon

1 bunch coriander, extra chillies, jasmine or brown rice to serve

Method

1.Mix shallot, garlic, ginger, chilli, laksa paste, lemongrass paste, cumin and sesame oil in a bowl with ¼ cup of the coconut cream (or use a food processor).

2.In a frying pan, stir-fry the mixture over medium heat for about 3-5 minutes until aromatic (don’t let it stick and burn). Add the remaining coconut cream and stock, then simmer gently for another 20 minutes or until thickened to a curry sauce (don’t let it boil as the sauce may split).

3.Add sugar, fish sauce and lime juice. Taste and keep adding more of some or all to adjust the balance of hot, salty, sweet and sour flavours to your liking.

4.Stir through the seafood and simmer for 5 minutes or so to cook through. Stir through half the chopped coriander.

5.Serve over cooked rice and garnish with more coriander and chillies.

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