Thai Seafood Curry

Thai Seafood Curry

This seafood curry features two kinds of fish, scallops, shrimp, and mussels in a healthy, pleasantly tart curry sauce chock full of vegetables.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Make the curry sauce by placing all the sauce ingredients in a food processor or blender. Process well to a smooth consistency.
  3. Step 3

    Process well to a smooth consistency.
  4. Step 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. Step 5

    Add the eggplant, peppers, and tomatoes and stir well.
  6. Step 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. Step 7

    Add the pieces of fish, stirring gently to incorporate into the sauce. Cook for approximately 2 minutes.
  8. Step 8

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