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.
- Serves: 4 persons
- For the Seafood:
- 1salmon fillet (fresh or frozen), rinsed and cut into 2-inch pieces
- 1large red snapper fillet (fresh or frozen), or other white fish such as halibut (rinsed and cut into 2-inch pieces)
- 6to 8 large sea scallops
- 8to 10 fresh large tiger prawns (shells removed)
- 1pound mussels or clams (mussels debearded)
- For the Vegetables:
- 2makrut lime leaves (whole)
- 1small Japanese eggplant or 1/2 Chinese eggplant (unpeeled and cut into bite-size chunks)
- 1green bell pepper (cut into bite-size pieces)
- 1cup cherry tomatoes (or 2 medium tomatoes, cut into wedges)
- 1can pineapple chunks (drained) or 1 1/2 cups fresh pineapple, cut into cubes
- ½cup fresh basil
- For Thai Curry Sauce:
- 1can coconut milk (good-quality)
- 1teaspoon tamarind paste (or substitute juice of 3/4 lime)
- 1shallot or 1/4 cup purple onion (sliced)
- 3to 4 cloves garlic
- 1thumb-size piece galangal or ginger (thinly sliced)
- 2tablespoons frozen prepared lemongrass or 1 stalk fresh lemongrass
- 1to 2 green chilies ( jalapeno work fine)
- ½teaspoon fenugreek seeds
- 1teaspoon cinnamon
- ½teaspoon turmeric
- 2teaspoons ground cumin
- 1teaspoon ground coriander
- 1tablespoon brown sugar
- 2tablespoons soy sauce
- 3tablespoons fish sauce
Step 1Gather the ingredients.
Step 2Make the curry sauce by placing all the sauce ingredients in a food processor or blender. Process well to a smooth consistency.
Step 3Process well to a smooth consistency.
Step 4Pour 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.
Step 5Add the eggplant, peppers, and tomatoes and stir well.
Step 6Reduce the heat to medium-low so the curry is gently simmering. Simmer 5 to 7 minutes, stirring occasionally, until the eggplant has softened.
Step 7Add the pieces of fish, stirring gently to incorporate into the sauce. Cook for approximately 2 minutes.
Step 8Add the remaining seafood and the pineapple, stirring gently to incorporate.
Step 9Cover 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.
Step 10Do 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.
Step 11Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of Thai jasmine rice on the side if desired.