Thai Seafood Curry

I've made Thai curries on a number of occasions, but when a friend proposed that we try a seafood version, I thought I would upgrade the recipe to include some new ingredients.  This recipe builds on my  Thai red curry recipe, following a very similar process but rolling in fish and different vegetables.  I lifted parts of this recipe from About.com, but changed the curry sauce to my basic recipe, and amended the cooking sequence.

Thai seafood curry, served with a papaya salad (recipe to follow)

Thai Seafood Curry
By Darlene Schmidt, modified by me

• An assortment of fish & seafood - see suggestion below recipe
• 1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
• 1 bell pepper (I chose orange), chopped into bite-size pieces
• 1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
• 1 can pineapple chunks, drained (OR 1 1/2 cups fresh pineapple, cut into cubes)
• Approx. 1/2 cup fresh basil (preferably holy or Thai)
• 1 tbsp canola oil
• 3 tbsp red curry paste
• 1 can good-quality coconut milk
• 2 whole kaffir lime leaves (available fresh or frozen at Asian grocers), center removed and leaves cut into thin strips
• 1 tbsp brown sugar
• 3 tbsp fish sauce

 

Prepping the vegetables

Snapper filet

The full assortment of ingredients - some fish, some shellfish, and plenty of vegetables

Heat oil in pan and add curry paste.  Stir-fry for 30 seconds, or until fragrant.  The heat from the dry-cooked chiles may be strong, so be prepared.  Add coconut milk to wok along with shredded kaffir lime leaves, brown sugar, and fish sauce.  Set over medium-high heat, stirring occasionally until sauce begins to bubble.  Add all the vegetables except the basil, and stir well.  Reduce heat to medium-low (so curry is gently simmering).  Simmer 5-7 minutes, or until the eggplant has softened.  Stir occasionally.

Simmer the coconut milk with curry paste and the other sauce ingredients.  Don't boil too long, or you will kill some of the coconut flavor

Simmer the eggplant and peppers long enough to make them tender.  This will take a while, so be patient

While vegetables are simmering, rinse and cut the fish into smaller segments (e.g. 2-3 inches long).  Rinse the shellfish in cold water, and remove shells from prawns.  Scrub and remove beards from mussels, if using.  Add the segments of fish, stirring well to incorporate into the sauce.  Cook approximately 2 minutes.

Add the fish, which cooks longer than the shellfish

Add remaining seafood plus the pineapple, stirring gently to incorporate.  Cover and continue simmering until the seafood finishes cooking (about 2 more minutes, or until prawns have turned pink and plump and the shellfish have opened).

The wok, with everything added and starting to cook

Finish with the basil.  I prefer holy basil (purple) or Thai basil (smaller green leaves, more licorice taste), but regular basil works in a pinch

Taste for seasonings.  Consider adding 1-3 more tbsp. fish sauce according to your taste.  If it turns out too salty, add a squeeze of lime or lemon juice.  Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.

Ladle the curry into a serving bowl.  Sprinkle the fresh basil over, and serve with plenty of Thai jasmine rice.

The full spread. I can't even get something this fresh at most restaurants

*Suggested Assortment of Seafood for this Recipe (this recipe is very flexible - add the types of seafood you prefer, or what is available to you):
1 fresh or frozen fillet of salmon
1 fresh or frozen fillet of red snapper, or other white-fleshed fish
6-8 large sea scallops, OR 1.5 cups small bay scallops
8-10 medium to large shrimp/prawns
several handfuls mussels or clams