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



( Conversions For Cooking )

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

Curry Recipe Thai



Have You Tried These Other Easy Thai Curry Recipe?

Chicken Fried Rice with Curry

Thai-Chicken-Fried-Rice-with-Curry

Most fried rice dishes are gently seasoned and this version has added curry and pepper. This makes a good accompaniment for grilled fish or meat and you can also add eggs and/or chicken for a more substantial dish just what I did in this version. Ingredients: serves 4 6 oz. […][...]

Thai Beef Curry with Coconut Milk

I served this Thai beef curry to my family during our dinner and it makes me wonder how did I cook this dish because it was really good. To tell you the truth, I’m just an average cook and maybe I was lucky with this one. I’ll try it again […][...]

Leave A Comment...

*