Stir Fried Seafood In Curry Powder Recipe

Prepare seafood

Pat shrimp, calamari, and scallops dry with paper towels. If shrimp are large, cut in half crosswise. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over seafood and toss gently.

Cut vegetables

Slice celery on a diagonal into 1/4-inch pieces, thinly slice onion and red pepper into strips, and slice green onions into 1-inch pieces. Mince garlic and ginger.

Mix sauce: In a small bowl whisk together curry powder, soy sauce, oyster sauce, fish sauce, stock (or water), sugar, lime juice, and cornstarch until smooth. Set aside.

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat.

Add the prepared seafood in a single layer. Stir-fry quickly for 1 to 2 minutes until shrimp turn pink and scallops begin to opaque. Remove seafood to a plate and reserve.

Add the remaining 1 tablespoon oil to the wok. Add minced garlic and ginger; stir-fry for 15-20 seconds until fragrant but not browned.

Add sliced onion and celery. Stir-fry 1 to 2 minutes until they start to soften but retain some crunch.

Add red bell pepper and most of the green onions (reserve a small amount for garnish). Continue to stir-fry another 1 minute so the pepper brightens but stays crisp-tender.

Push vegetables to the side of the wok. Sprinkle the curry powder into the empty center and toast for 10-15 seconds in the residual oil to bloom the spices, stirring once to avoid burning.

Return the seafood to the wok and pour the prepared sauce over everything. Stir quickly to combine so the cornstarch disperses and sauce begins to thicken, about 30–45 seconds.

Taste and adjust seasoning: add remaining 1/4 tsp salt or extra fish sauce for umami if needed. Stir in lime juice if additional brightness is desired.

Cook until sauce is glossy and seafood is cooked through, about 30 more seconds (avoid overcooking seafood). Remove from heat.

Transfer to a serving plate. Sprinkle reserved green onions, cilantro leaves, and red chili slices over the top.

Serve immediately with steamed rice or rice noodles.