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Thai Curry


Thai Curry Recipe

1 1/2 tablespoon red curry paste (I used Mae Ploy red curry paste)
6 oz. tiger prawns (or shrimps)
6 oz. big scallops
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water
1/2 onion (sliced) (optional)
5 bird’s eye chilies (optional)


1)Heat up a small pot with cooking oil.
2)Saute the red curry paste until aromatic.
3)Add sliced onions and bird’s eye chilies.  (These are optional ingredients hence this step is optional if you don’t use them.)
4)Add coconut milk, water, kaffir lime leaves, and bring the curry to boil.
5)Add the scallops and prawns into the pot and boil for 1-2 minutes or until the prawns and scallop are cooked. (Make sure not to overcook them).
6)Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice.

Cook’s Notes:

You can use equal portion of chicken to make chicken curry.

You can also add some other seafood such as calamari and mussels to make seafood curry.

You can combine both chicken and seafood, for example: this red curry recipe.

You can also add some vegetables to the curry, for example: long beans, sliced zucchini, and/or carrots.

You can make a vegetarian version using tofu.

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43 COMMENTS... read them below or add one

  1. Sylvia

    May I ask how you store palm sugar to keep it moist? When I first buy my palm sugar (block form), it is soft and moist but after storing it in the cabinet at room temperature for several weeks, it tends to dry up. Is it still ok to use then? Thanks.

  2. Ah this dish is fast making me hungry! It looks simply amazing and I can just imagine how perfect a steaming cup of white rice will pair with this.

  3. I’ve never had Thai curry as in the Caribbean growing up we usually use the madras powder type of curry. Your dish does look amazing enough for me to want to try. Will let you know how it turns out. Sourcing the kaffir lime may be a bit difficult though.

    Happy Cooking!


      • Nik

        Oh my gosh! I finally found palm sugar at an Asian grocery store today, I wanted to make it with the authentic ingredients. It was sooooooo good! Yum. I had an Asian curry dish about 2 weeks ago for the first time and really liked it. This recipe is so easy and taste so delicious; it is the perfect fit for a gourmet craving and it is sooo affordable. Thanks. I will be using recipes from this site more often. By the way, I came across this recipe today.

  4. I like Thai green curry the best! Yes, super easy with the curry pastes…always have them in the pantry together with fish sauce and coconut milk :)

  5. Rey

    I am a filipino and live in southern ca.thank goodness a have access to alot of asian your recipes specially the curries.i have tried a lot of your recipes and they all came out good.great website keep it it up.wish you would post a hot and sour soup.thats my favorite.

  6. Chad Lamson

    I make this sauce seperaaely and serve over a piece of fried salmon. Its called chu chee and all my friends say it is the best salmon ever. Everyone in alaska has a lot of salmon and this is a great way to cook it up. You can make the sauce at home ahead of time and cook a piece of salmon wrapped in foil over the bbq for outings, fast and delicius.

  7. Can you confirm that the amount of coconut milk is 80mL? A can is 400mL so I’m wondering if you meant 800mL. Hope to hear from you before I start cooking it – I’m off to get some ingredients now. Looks delicious!

  8. Zas


    I was wondering if anyone knew how long to cook the chicken for? I’m completely new to cooking and feel like I overcooked it. >.<

    Also, if I wanted to incorporate pineapple into this recipe, when would I add it? With the veggies?

  9. ZenaT

    Any tips on how to soften up rock hard palm sugar? Here in asian shops where I live I can only buy it in a hard formed flattened round shape. Grating takes forever so I usually give up and use brown sugar.

  10. Elise

    wow I love the hole look of this dish my mouth is watering just looking at it have to make this dying to try it, also just wondering where you got your bowl from, it’s rather nice, I’m looking for something similar in style. thanks

  11. Galangal78

    Please comment on the amount of coconut milk, several posters have inquired. 80 ml just doesn’t seem right. And to the posters inquiring about softening palm sugar bought in hard cake, place the cake in a plastic sandwich bag and pound with a meat mallet, you can then grind in a mortar with a pestle to get it to a fine consistency but it’s not necessary.

  12. Sherry

    My family loves this recipe! I have tried a lot of your recipes and I love the beautiful pictures that accompany them. Totally Awesome!

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