Thai Red Curry Seafood Recipe

Prepare seafood

Pat shrimp, fish, and squid dry with paper towel. If shrimp have tails, remove if desired. Cut fish into 2.5 cm bite-size pieces. Keep seafood chilled until ready to cook.

Prepare vegetables and aromatics: slice red bell pepper, quarter eggplant, halve baby corn, thinly slice shallots, mince garlic and ginger/galangal, tear kaffir lime leaves, and thinly slice smashed lemongrass if using.

Heat a large wok or wide, heavy saucepan over medium heat. Add vegetable or coconut oil (1 tbs).

Add sliced shallots and sauté 1–2 minutes until beginning to soften. Add minced garlic and ginger/galangal; sauté another 30 seconds until fragrant, careful not to burn.

Add the Thai red curry paste (3 tbs) to the pan. Stir and fry the paste with the aromatics for 1–2 minutes to release the oils and deepen the aroma. If paste sticks, add a tablespoon of coconut milk to loosen and stir until fragrant.

Pour in about half the can of coconut milk (200 ml). Stir to combine with the paste and bring to a gentle simmer. Scrape the bottom of the pan to incorporate browned bits.

Add chicken or seafood stock (150 ml) and remaining coconut milk (200 ml). Stir and bring the mixture to a gentle simmer. Add fish sauce (2 tbs) and palm sugar (1 tsp). Taste, then adjust balance with more fish sauce (saltiness) or sugar if needed.

Add torn kaffir lime leaves and smashed lemongrass slices (if using). Simmer 2–3 minutes to let flavors infuse.

Add firmer vegetables first: add baby corn and eggplant to the simmering curry. Cook 4–5 minutes until eggplant begins to soften.

Add red bell pepper and continue to simmer 2 minutes.

Add squid and cook 1–2 minutes until just turning opaque (squid cooks quickly).

Add fish pieces and gently stir; simmer 2–3 minutes depending on thickness until fish is nearly cooked through.

Finally add shrimp and cook 1–2 minutes until shrimp turn pink and are cooked through. Do not overcook seafood; total seafood cooking time after added should be 4–6 minutes depending on size.

Turn off heat. Stir in lime juice (1 tbs) and Thai basil leaves (0.5 cup). Taste and adjust seasoning: more fish sauce for salt, a pinch of sugar for balance, or lime juice for brightness.

Ladle curry into a serving bowl, sprinkle cilantro leaves (2 tbs) on top and serve with lime wedges and steamed jasmine rice (4 cups) on the side.

If not serving immediately, keep curry warm over the lowest heat but avoid boiling, as prolonged heat can toughen seafood and cause coconut milk to separate.