Seafood Red Curry Recipe

Rinse and pat dry all seafood. Peel and devein shrimp if not done. Cut crab legs into 2–3 inch pieces. Score squid lightly in a crosshatch and slice into 1/2-inch rings. Cut fish fillet into 1-inch cubes. Scrub mussels and clams; discard any open ones that do not close when tapped. Drain bamboo shoots and slice into thin strips. Slice red bell pepper into strips, mince garlic, thinly slice shallots, julienne ginger, and slice chiles. Remove basil leaves from stems.

Bloom the paste

Heat a wide, heavy-bottomed skillet or wok over medium-high heat. Add vegetable oil and swirl to coat. Add the red curry paste and stir-fry for 30–45 seconds until fragrant, stirring constantly to prevent burning.

Add the minced garlic, sliced shallots, julienned ginger, and sliced lemongrass (if using). Stir-fry with the paste for another 1 minute until the aromatics are softened and fragrant.

Pour in 200 ml of coconut milk and the fish stock (or water). Stir to combine and bring to a gentle simmer, scraping any paste from the pan. Let simmer for 2 minutes to meld flavors.

Add the bamboo shoots, eggplant (if using), and red bell pepper strips. Simmer for 3–4 minutes until the vegetables begin to soften but remain bright and slightly crisp.

Add the king crab pieces first and simmer for 2 minutes (they can be mostly pre-cooked depending on source; if raw, allow 3–4 minutes).

Add the fish chunks and cook gently for 1–2 minutes.

Add the shrimp and squid rings. Stir and simmer for 1–2 minutes until shrimp turn pink and opaque and squid is just cooked through (avoid overcooking squid to prevent rubberiness).

Stir in the mussels and baby clams; cover the pan and cook for 2–3 minutes until their shells open. Discard any that remain closed.

Pour in the remaining 200 ml of coconut milk, stir gently to combine, and bring back to a simmer. Do not boil vigorously once coconut milk is added to prevent splitting.

Season with fish sauce, light soy sauce, and palm sugar. Taste and adjust seasoning: add more fish sauce for saltiness, sugar for balance, or a squeeze of lime for brightness. Add salt and pepper to taste.

Add the sliced bird's eye chiles and most of the basil leaves (reserve some for garnish). Stir just until basil wilts—about 30 seconds.

Turn off the heat and stir in fresh lime juice. Taste and adjust final seasoning.

Ladle the seafood red curry into a warmed serving bowl. Garnish with remaining Thai basil and cilantro leaves. Serve immediately with steamed jasmine rice or rice noodles on the side.