Jul 14 2026
Restaurants›Bangkok Taste Cuisine›Curry Seafood (geang Talay) (gf) Recipe

Curry Seafood (geang Talay) (gf) Recipe

Inspired by Bangkok Taste Cuisine
Time30m
Serves4

Shrimp, scallop & imitation crabmeat mixed with bamboo shoots, bell peppers & mushrooms in red coconut curry.

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Ingredients

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Seafood

Vegetables

Curry Sauce

Garnish

Method

Preparation

  1. 1

    Prepare Seafood

    Gather all seafood ingredients: shrimp, scallops, and imitation crabmeat.

  2. 2

    Clean Seafood

    Rinse the shrimp and scallops under cold water and pat them dry with a paper towel.

  3. 3

    Prepare Vegetables

    Prepare the vegetables by slicing the bamboo shoots, bell pepper, and mushrooms.

Cooking

  1. 4

    Heat Oil

    In a large skillet or wok, heat a tablespoon of oil over medium heat.

  2. 5

    Cook Curry Paste

    Add the red curry paste and sauté for about 1-2 minutes until fragrant.

  3. 6

    Add Coconut Milk

    Pour in the coconut milk, stirring well to combine with the curry paste.

  4. 7

    Add Seasonings

    Add the fish sauce, sugar, and lime juice to the skillet, stirring to dissolve the sugar.

  5. 8

    Add Seafood and Vegetables

    Bring the sauce to a gentle simmer, then add the shrimp, scallops, imitation crabmeat, bamboo shoots, bell pepper, and mushrooms.

  6. 9

    Simmer

    Cook for about 5-7 minutes until the seafood is cooked through and the vegetables are tender.

  7. 10

    Add Cilantro

    Remove from heat and stir in the chopped cilantro.

Serving

  1. 11

    Plate and Serve

    Serve the curry seafood hot, garnished with lime wedges on the side.

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