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Thai Curry Recipe
Ingredients:
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)
Method:
- Heat up a small pot with cooking oil.
- Saute the red curry paste until aromatic.
- Add sliced onions and bird’s eye chilies. (These are optional ingredients hence this step is optional if you don’t use them.)
- Add coconut milk, water, kaffir lime leaves, and bring the curry to boil.
- 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).
- 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.
Click Below for More Easy and Delicious Recipes:
SHARE THE RECIPE & PHOTOS:
Scallops are certainly the seafood I prefer (eating ad cooking). We can find fresh scallops here from october to march (I have a friend fisherman!). I’ll try your recipe …
Dominique – you are so lucky. I wish I have a fisherman friend. :)
Looks super-yummy!
I’m gonna try it soon! (expecially now that I finally found a shop here which sells thai ingredients!!)
Great for you!!
Nice simple bowl of comfort! I have a hankering for mussels, too. Might as well add those, right?
Of course, mussels are great for this curry.
I’m a big fan of Thai curry, and this looks like a great one. The scallops and shrimp look incredible!
Lisa – yes, you can add mussels, too.
Love Thai curry myself and was amazed the first time I made it at home how great it tasted unlike the first time I made Indian curry and realized you had to move beyond curry powder.
Curry powder has no depth, that’s why I stopped making curry using curry powder.
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.
Sylvia – I always get “wet” version of palm sugar. You should look out for them.
Oh gosh Bee, I am drooling!
LOL. Are you still in WA, you can get fresh seafood there.
I can’t get enough, when I make a Thai curry I eat till It’s gone!
I love Thai Curry.
What’s not to love about Thai Curry? ;)
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.
Veron – yes, just like your favorite Thai restaurant. ;)
Green curry definitely — with chicken, potatoes and eggplant. I do love red curries too — you have try making your own paste!
Hey Syrie – yeah, one day I will have to try making my own paste. LOL.
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!
Chris
Chris – you can do this without the kaffir lime leave, let me know how your Thai curry turns out.
Mmmm, great post, beautiful pics! Cannot wait to try it.
Yes, it’s a great Thai curry.
Hi. I want to try this recipe, sounds delicious but I cannot find palm sugar where I live. Is there any substitute for it?
You can use sugar.
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.
Nik – that’s great that you love the Thai Curry recipe. Congrats on finding the palm sugar.
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 :)
like yr blog every much..nice photo. nice writing…nice food…always make me hungry..admire yr passion…
Angela – thanks. I am not sure about writing, but I try to write better. Hehe.
I am a filipino and live in southern ca.thank goodness a have access to alot of asian stores.love 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.
Where can we find Mae Ploy red curry paste in Malaysia?
Thanks
I am not sure, I am based in the US. I guess you can try supermarkets.
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.
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!
Hi,
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?
How many people does this recipe serve? I didn’t see the info above.
Thanks,
Ash
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.
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