Thai Seafood Curry

Aug 15 2022

This seafood curry features two kinds of fish, scallops, shrimp, and mussels in a healthy, pleasantly tart curry sauce chock full of vegetables.

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 fresh large tiger prawns (shells removed)
1
pound mussels or clams (mussels debearded)
For the Vegetables:
2
makrut lime leaves (whole)
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
½
cup fresh basil
For Thai Curry Sauce:
1
can coconut milk (good-quality)
1
teaspoon tamarind paste (or substitute juice of 3/4 lime)
1
shallot or 1/4 cup purple onion (sliced)
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)
½
teaspoon fenugreek seeds
1
teaspoon cinnamon
½
teaspoon turmeric
2
teaspoons ground cumin
1
teaspoon ground coriander
1
tablespoon brown sugar
2
tablespoons soy sauce
3
tablespoons fish sauce

Step 1
Gather the ingredients.
Step 2
Make the curry sauce by placing all the sauce ingredients in a food processor or blender. Process well to a smooth consistency.
Step 3
Process well to a smooth consistency.
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.
Step 5
Add the eggplant, peppers, and tomatoes and stir well.
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.
Step 7
Add the pieces of fish, stirring gently to incorporate into the sauce. Cook for approximately 2 minutes.
Step 8
Add the remaining seafood and the pineapple, stirring gently to incorporate.
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.
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.
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.