Thai Seafood Curry

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Seafood Curry

A glorious recipe for seafood lovers, this colorful curry can be easily varied to your desired spiciness and with your favorite fish and shellfish. Minimal prep time makes for a fast, tasty meal.

Serves: 4
Difficulty: easy to moderate
Prep time: 15 min
Cook time: 15 min


2 T peanut oil
3 green onions, chopped, green and white sections, divided
1 T garlic, minced (2 cloves)
2-3 T Thai red curry paste, to taste
2 c water or seafood stock*
1 can (14 oz) coconut milk
2 kaffir lime leaves, cut into fine strips
1-2 sm, fresh red or green chilies, to taste
1/2 T fish sauce
1 baby bok choy, chopped
1 lg carrot, peeled, cut into thin, short strips
5 oz lg prawns (21-25 ct), raw, peeled and deveined
5 oz bay scallops
8 oz cod or other firm white fish
8 oz steamer clams
8 oz mussels, rinsed and trimmed
3 T cilantro leaves
1 T Thai basil, chopped
1 lime, juiced, plus more for garnish
2 c cooked jasmine rice


Heat oil in large skillet or sauce pot. Add white part of chopped green onion and cook 2 min over medium heat; add garlic and curry paste, cooking 1 min more. Add water or seafood stock, coconut milk, lime leaves, chilies (reserve some for garnish), fish sauce, bok choy and carrot.

Bring to a simmer and cook until carrot is semi-soft, 3-4 min. Add seafood, return to a simmer and cook until shellfish opens, approx. 3 min. If any do not open after a few minutes, do not force them open; simply discard. Seafood will cook quickly and may need to be removed individually as each piece finishes. When done, add cilantro, basil and lime juice to the pot. Serve immediately over cooked jasmine rice and garnish with reserved chilies, lime, cilantro and Thai basil.

Chef’s Tip: Several types of seafood will work in this recipe. Simply choose your favorite combination, totaling approx. 2 lb.

*For deeper flavor, make your own seafood stock by simmering 1 qt water with 3-4 Thai Basil leaves, half a lime and prawn shells. Then gently poach fish in liquid until almost done; remove and reserve. Strain and use stock as recipe states, adding fish to simmering curry to reheat.