This is one of my go-to dishes when I’ve run out of time, have barely any fresh ingredients in the house and in need of a spicy fix. Thai curry only takes 15 minutes to make, from start to finish, including the rice if you use my microwave method.
The recipe is crazy flexible – use whatever seafood you’d like – I happen to have a bag of frozen bay scallops in the freezer and a couple of bell peppers. The Thai curry paste and coconut milk both are from a can, the rice from the pantry.
Oh yes, the rice! It’s actually a blend of quinoa and jasmine rice. All you need to do is stir in a couple of spoonfuls of quinoa grains to the raw rice and cook them together.
The boys LOVE rice, but aren’t big fans of quinoa – but it’s so healthy for them that I mix it in (sorry, boys!)
The Thai basil is from my garden, but you can use regular fresh basil that you can find at the market. Or leave it out if you don’t want it!
I’ve been busy creating videos for each recipe – it doubles the work required in creating recipes, but I think the video is worth it. Generally, from start to finish, a recipe now takes me and my team 15 hours.
If you’re curious, I’ll have to detail out what we do step by step in recipe development and publishing soon!
How to cook Thai Seafood Curry video
Thai Seafood Curry Recipe
Ingredients
- 1 1/2 cups rice
- 1 teaspoon cooking oil
- 4 ounces can of Thai curry paste
- 14 ounces can of coconut milk
- 1 tablespoon fish sauce
- 2 bell peppers, thinly sliced
- 1 pound seafood: bay scallops, shrimp, fish, etc.
- sprig of fresh basil, leaves torn
Instructions
- Cook the rice according to package instructions. See below for my instruction on how to cook rice in the microwave.
- In a wok or saute pan, heat up the cooking oil over medium-low heat. When shimmering, carefully add in about half of the curry paste and stir for 15 seconds to release its flavors. Whisk in just 1/4 cup of the coconut milk until the curry paste is fully mixed in. Pour in the remaining coconut milk, turn the heat to medium-high and bring to a simmer.
- Whisk in the fish sauce and taste. If you'd like it more spicy, add in more curry paste. If the curry needs more flavor (not necessarily spice), add in additional fish sauce.
- Add in the bell peppers and the the scallops. Simmer for 4 minutes or until the scallops are just cooked through. Turn off the heat. Stir in the fresh basil. Serve over rice.
Notes
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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My Daughter from MISS IN THE KITCHEN gave me your site I am so happy to find you.
Hi Dolores! I’m so happy to meet you! Stay healthy and safe 🙂 Jaden
Your recipe looks good. But I hope you don’t mind…as I watched your video, I noticed that you’ve been using your spoon a few times “test tasting” while you’re cooking. May I suggest that next time you take a video, please change your spoon every time you taste your dish to avoid cross contamination. You do not dip the utensil you used for tasting (while cooking) over and over because your food will spoil faster.
I didn’t even see a video posted for this! There’s no video under the heading for it!
My kid only likes to eat chicken, can this be done with chicken instead of seafood?
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I made this for company last week for friends who are glueten free – and it was such a delish and successful recipe to make…this is going to be a keeper for me and my family! thank you!
Thanks for the review. It will be very useful for those who don’t want to manually configure things.
I just did this but I guess I used the wrong coconut milk. It became oily after a while and started having some solid particles on it. It was still good food nonetheless. This might make me weird but I added sugar in my curry, I just really like some of my food like that. 😉
Actually that sounds pretty good!
Looks good Jaden. I have discovered I am not crazy about coconut milk in Thai food however I find the recipes are still very tasty (if less creamy and authentic) if I leave it out and use a little broth if more liquid is needed.ff
Looks good Jaden. I have discovered I am not crazy about coconut milk in Thai food however I find the recipes are still very tasty (if less creamy and authentic) if I leave it out and use a little broth if more liquid is needed.
Simply gorgeous dish, Jaden! The colors pop. I’m with your boys, quinoa just doesn’t do it for me.
I think I might have to try this one tonight. My girlfriend loves curry.
Wow ! The recipe is so colorful. Looks absolutely yummy !
i’ve never had thai curry with scallops! what an excellent idea.
My birthday is in March, and my husband already knows I want your cookbook!
Looks good Jaden. I have discovered I am not crazy about coconut milk in Thai food however I find the recipes are still very tasty (if less creamy and authentic) if I leave it out and use a little broth if more liquid is needed.
Looks great, Jaden. Love how quick and simple this is!
Looks very tasty. Thanks.
Oops, and of course, chicken broth instead of water.
Looks good. My boys love quinoa and I kind of do the reverse, I make it 1 cup of quinoa plus 1/2 cup of rice. Their favorite is when I make curried quinoa. 1 cup quinoa, 1 Tbs curry powder (or more) 1 tsp chili powder and sometimes a little brown sugar.
Best,
Ed
Wonderful – is it better with red curry paste or green curry paste? Yummy!
This looks so yummy, and so simple! Perfect meal to throw together after a long day at work. Thanks!