Giveaways

Thai Curry http://rasamalaysia.com/thai-curry/
Thai Seafood Curry
Thai Seafood Curry pictures (3 of 6)

Thai curry is gaining popularity thanks to the many great Thai restaurants in the United States.  Making a great bowl of Thai curry to go with soft and fluffy jasmine rice is easier than you think, even though you might not be familiar with Thai ingredients.

I love all sorts of curry but I find Thai curry one of the easiest curry to master. Instant curry paste from trusted brands such as Mae Ploy and Maesri are readily available in Asian markets or online. Get yourself a bottle of fish sauce, palm sugar (or sugar as a replacement), coconut milk, and you will most certainly have a decent bowl of Thai curry.

I made this flavorsome Thai curry yesterday from leftover ingredients in my fridge, all in less than 30 minutes. Call me lucky but I always have fr0zen seafood, so I made Thai red curry with tiger prawns and scallops. I then served my Thai curry over a bowl of steamed jasmine rice. It was an easy but uber satisfying lunch.

Think Thai curry is too complicated or intimidating to attempt at home? Think twice. Cooking Asian food is rather easy and a rewarding experience. Follow my recipe below and you will soon be whipping  up a mean pot of Thai curry for your family!

Now, what is your favorite Thai curry?

RECIPE HERE: Thai Curry
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41 comments... read them below or add one

  1. 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 …

  2. nico says:

    Looks super-yummy!
    I’m gonna try it soon! (expecially now that I finally found a shop here which sells thai ingredients!!)

  3. I’m a big fan of Thai curry, and this looks like a great one. The scallops and shrimp look incredible!

  4. Sylvia says:

    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.

  5. Cynthia says:

    Oh gosh Bee, I am drooling!

  6. meeso says:

    I can’t get enough, when I make a Thai curry I eat till It’s gone!

  7. Alta says:

    I love Thai Curry.

  8. veron says:

    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.

  9. Syrie says:

    Green curry definitely — with chicken, potatoes and eggplant. I do love red curries too — you have try making your own paste!

  10. 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

  11. matthew says:

    Mmmm, great post, beautiful pics! Cannot wait to try it.

  12. Curry powder has no depth, that’s why I stopped making curry using curry powder.

  13. Of course, mussels are great for this curry.

  14. Nik says:

    Hi. I want to try this recipe, sounds delicious but I cannot find palm sugar where I live. Is there any substitute for it?

      • Nik says:

        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.

  15. joey says:

    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 :)

  16. Angela says:

    like yr blog every much..nice photo. nice writing…nice food…always make me hungry..admire yr passion…

  17. Rey says:

    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.

  18. Emily says:

    Where can we find Mae Ploy red curry paste in Malaysia?
    Thanks

  19. Chad Lamson says:

    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.

  20. Liz K. says:

    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!

  21. Zas says:

    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?

  22. Ashley says:

    How many people does this recipe serve? I didn’t see the info above.

    Thanks,
    Ash

  23. ZenaT says:

    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.

  24. Elise says:

    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

  25. Galangal78 says:

    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.

  26. Sherry Robinson says:

    I so love this recipe. I have tried it several times. My family loves it!

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