Thai Seafood Curry Recipe
This Thai Seafood Curry Recipe only takes 15 minutes to cook. You can cook the rice in the microwave (see link in the recipe below) while you cook the curry on the stovetop.
- 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
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.