Mixed Seafood Curry

Ingredients:

serves 4

  • 1 tbsp. vegetable or peanut oil
  • 3 shallots, chopped finely
  • 1-inch / 2.5-cm piece fresh galangal, peeled and sliced thinly
  • 2 garlic cloves, chopped finely
  • 14 fl oz / 400 ml / 1-3/4 cups canned coconut milk
  • 2 lemongrass stalks, snapped in half
  • 4 tbsp. fish sauce
  • 2 tbsp. chili sauce
  • 8 oz / 225 g uncooked jumbo shrimp, shelled
  • 8 oz / 225 g baby squid, cleaned and sliced thickly
  • 8 oz / 225 g skinned salmon fillet, cut into chunks
  • 6 oz / 175 g tuna steak, cut into chunks
  • 8 oz / 225 g fresh mussels, scrubbed and debearded
  • fresh Chinese chives, to garnish
  • boiled rice, to serve



( Kitchen Conversion )

Procedures:

Heat the oil in a large wok and stir-fry the shallots, galangal, and garlic for 1-2 minutes, until they start to soften. Add the coconut milk, lemongrass, fish sauce, and chili sauce. Bring to a boil, reduce the heat, and let simmer for 1-2 minutes.

Add the shrimp, squid, salmon, and tuna, and let simmer for 3-4 minutes, until the shrimp have turned pink and the fish is cooked.

Add the mussels and cover with a lid. Let simmer for 1-2 minutes, until they have opened. Discard any mussels that remain closed. Garnish with Chinese chives and serve immediately with rice.

Check Out More

Thai Curry



Have You Tried These Other Best Thai Curry?

Gaeng Ped Gai Heb Fang (Chicken and Straw Mushroom Curry)

By the look of this dish, the Chicken and Straw Mushroom Curry dish, I can’t wait to grab the bowl of steamed jasmine rice (khao rice) and start eating with it. I notice that the coconut flavor is enhanced by adding half the coconut milk towards the end of the […][...]

Thai Shrimp Curry with Coconut Milk

This Thai recipe, the Thai shrimp with coconut curry, is easy to make and the dish taste good. Since, I’m not an expert cook; I always asked my wife for guidance whenever I don’t know some ingredients and terminology in cooking like the term “deveined the shrimp”. She taught me […][...]

Leave A Comment...

*