Hello, lovely readers! I am Sirinya, and I am so excited to share with you one of the most iconic dishes in Thai cuisine – curry! Thai curry is a perfect combination of aromatic herbs, spicy chilies, and creamy coconut milk. It is a dish that has won the hearts of countless food enthusiasts around the world.
What makes Thai curry so special is its versatility. You can make it with different types of meat, vegetables, or seafood. But today, I want to introduce you to the king of all Thai curries – the seafood curry. This version of the curry is made with fresh seafood and it is a mouthwatering delight!
One of the main features of Thai seafood curry is the blend of flavors. The sweetness of coconut milk combined with the spiciness of red chili and the sourness of tamarind creates a unique and unforgettable taste that will leave you longing for more. Moreover, using fresh seafood such as shrimps, squid, or fish elevates the dish to another level. The seafood adds an explosion of flavors, texture, and color to the dish that you just can't get tired of.
Are you ready to embark on this culinary journey with me? Get your apron and your taste buds ready, as we will explore the secrets of making mouthwatering Thai seafood curry!
Ingredients for Thai Curry with Fresh Seafood
As a Thai food lover, there's nothing quite like a good curry dish. Whether you're a fan of red, green, or yellow curry, there's something about the combination of spices, coconut milk, and fresh ingredients that makes for a truly mouthwatering experience.
For this particular recipe, we'll be focusing on a Thai curry with fresh seafood. Here are the ingredients you'll need:
For the Curry Paste
- 3-4 Thai chilies (depending on spice preference)
- 1 shallot, peeled and roughly chopped
- 3 cloves garlic, peeled and roughly chopped
- 1 stalk lemongrass, bottom third only, thinly sliced
- 1-inch piece galangal or ginger, peeled and sliced
- 1 tsp shrimp paste
- 1 tsp coriander seeds, toasted and ground
- 1/2 tsp cumin seeds, toasted and ground
- 1/2 tsp white peppercorns, toasted and ground
- 1 tsp salt
For the Curry
- 1 lb assorted fresh seafood (mussels, shrimp, squid, etc.)
- 1 can coconut milk (14 oz)
- 1/2 cup chicken or vegetable stock
- 1-2 Tbsp fish sauce (to taste)
- 2-3 Tbsp palm sugar or brown sugar (to taste)
- 2-3 Kaffir lime leaves, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small eggplant, cut into bite-sized pieces
- Thai basil or cilantro leaves for garnish
- Jasmine rice for serving
Preparing the Seafood for the Curry
Before we dive into the recipe itself, let's take a moment to talk about the seafood we'll be using. When it comes to fresh seafood, it's important to choose ingredients that are in season and sustainable. If possible, opt for locally-sourced seafood that's been caught using sustainable methods.
Once you have your seafood, it's time to clean and prepare it for the curry. Rinse the seafood under cold water and pat dry with paper towels. If using mussels, pull off any beards and discard any that are open and don't close when tapped. Peel and devein the shrimp if necessary, and prepare the squid by removing the beak and cleaning out any remaining bits of innards.
Making the Curry Paste from Scratch
Now that the seafood is prepped and ready to go, it's time to get started on the curry paste. While you can certainly use a store-bought curry paste, there's something special about making it from scratch that really elevates the dish.
To make the curry paste, combine all of the ingredients listed under the curry paste section in a mortar and pestle. Mash and grind everything together until you have a smooth paste. If you don't have a mortar and pestle, you can use a food processor or blender instead.
Cooking the Curry with Coconut Milk
With the curry paste ready, it's time to start cooking the curry. Heat a large pot or wok over medium-high heat, and add a tablespoon of oil. Once the oil is hot, add the curry paste and stir-fry for a minute or two until fragrant.
Next, add the bell pepper and eggplant to the pot, and stir-fry for another minute. Add the coconut milk, chicken or vegetable stock, fish sauce, and palm sugar or brown sugar, and bring everything to a simmer.
Add the seafood to the pot, and cook for 5-7 minutes or until the seafood is cooked through. Be careful not to overcook the seafood, as this can cause it to become rubbery and tough.
Adding Vegetables and Flavor Enhancers
Once the seafood is cooked, add the Kaffir lime leaves to the pot and stir everything together. Taste the curry and adjust the seasoning as needed, adding more fish sauce or sugar to taste.
Finally, garnish the curry with Thai basil or cilantro leaves, and serve hot with jasmine rice.
Tips for Customizing the Recipe to Taste
While this recipe is a great starting point for a delicious Thai curry with fresh seafood, don't be afraid to experiment and customize it to your liking. Here are a few tips to keep in mind:
- If you're not a fan of spicy food, reduce the number of Thai chilies in the curry paste or leave them out entirely.
- Feel free to substitute different types of seafood depending on your taste preferences and what's available in your area.
- You can add additional vegetables to the curry, such as carrots, green beans, or zucchini.
- If you like your curry extra creamy, you can use two cans of coconut milk instead of one.
- For a vegetarian or vegan version of this curry, simply omit the seafood and use vegetable stock instead of chicken stock.
With these tips in mind, you're well on your way to cooking up a delicious Thai curry with fresh seafood that's sure to impress your friends and family. So why not give it a try? Your taste buds will thank you!