Jul 14 2026
Restaurants›Coconut Charlie's Beach Bar & Grill›Seafood Coconut Curry Recipe

Seafood Coconut Curry Recipe

Inspired by Coconut Charlie's Beach Bar & Grill
Time45m
Serves4

Yellow Curry, Fresh Catch, Scallops, Shrimp, Clams, Mussels, Toasted Pita, Coconut Rice

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Ingredients

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Seafood

Curry Base

Coconut Rice

Toasted Pita

Method

Coconut Rice

  1. 1

    Prepare the Rice

    In a saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat.

  2. 2

    Cook the Rice

    Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Seafood Preparation

  1. 3

    Clean the Seafood

    Rinse the shrimp, scallops, clams, and mussels under cold water to remove any debris. Set aside.

  2. 4

    Sauté Aromatics

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

  3. 5

    Add Garlic and Ginger

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Curry Base

  1. 6

    Combine Ingredients

    Add the yellow curry paste to the pot, stirring well to combine with the onion, garlic, and ginger. Cook for about 2 minutes.

  2. 7

    Add Coconut Milk

    Pour in the coconut milk, followed by the fish sauce, lime juice, salt, and black pepper. Stir to combine.

  3. 8

    Add Seafood

    Bring the curry to a gentle simmer, then add the shrimp, scallops, clams, and mussels. Cook for about 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.

Toasted Pita

  1. 9

    Prepare the Pita

    While the curry is simmering, preheat the oven to 375°F (190°C).

  2. 10

    Toast the Pita

    Place the pita bread on a baking sheet and toast in the oven for about 5-7 minutes, or until golden and crispy.

Serve

  1. 11

    Plating

    Serve the seafood coconut curry over a bed of coconut rice and garnish with toasted pita on the side.

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