(This is the last post of the Shellfish Overload series.)
What do you do when you have different kinds of shellfish but do not want to cook up a storm by getting into a complicated and time-consuming recipe such as bouillabaisse? Well, you make Thai yellow curry.
This dish is so simple to create and takes no more than 30 minutes, but it’s bursting with vivid and intense flavors. The zucchini is simply healthy and adds the much needed vitamins; plus this recipe just goes so well with steamed white rice. This is my absolute favorite Thai dish.
Have a great weekend and happy eating!
Thai Yellow Curry with Seafood Recipe
This dish is so simple to create and takes no more than 30 minutes, but it’s bursting with vivid and intense flavors.This is my absolute favorite Thai dish. Have a great weekend and happy eating!
Ingredients
- 4 scallops
- 6 tiger prawns, peeled, deveined, but leave the tails on
- 12-15 mussels and clams
- 1 small zucchini, cut into slices
- 2 tablespoons Thai yellow curry paste
- 1 can coconut milk (5.6 oz)
- fish sauce, to taste
- palm sugar to taste
- Curry leaves/ basil leaves/ kaffir lime leaves, optional but would be nice
Instructions
-
Heat up some oil in the wok and add in the curry paste. Stir it until you smell the aroma. Add in all the shellfish and zucchini to give them a quick stir. Add in the coconut milk. Cover the wok and bring it to boil or until all shells are open. Add fish sauce and palm sugar to taste (this dish should taste creamy, salty, and sweet). Add some curry leaves/basil leaves/kaffir lime leaves if you have them handy. If the curry is too thick, add some water. Serve hot with plain white steamed rice.
Recipe Notes
For the yellow curry paste, Rasa Malaysia recommends Maesri brand.
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Franz
This was amazingly easy to make and so good. I also added some shrimp, basil and cilantro. Fresh cilantro on top at the end is perfect. I also had asparagus and eggplant instead of zucchini. I liked it so much I bought cans of yellow, red and green curry to have on hand. This is a quick and easy dinner with different proteins.
Rasa Malaysia
Thanks for trying my Thai Yellow Curry recipe.
dooseet
I was looking for inspiration for a dinner today! I have curry paste to use and frozen mussels, I think I will use them today! Thanks for the recipe!
SusitnaCafe
Hi Rasamalaysia, Had fun with this recipe and adapted it to include mussels, onions, carrots, and zucchini. It’s sooo delicious. You can see the results at the Susitna Cafe’ Chronicles under “Cafe’ Menu Gallery”. Thank you for the delicious recipe. My tummy is happy, happy :o)
shilpa
Thanks to your thai yellow curry with seafood recipe, im now hooked on this delicious dish.
Keropok Man
did not get to botak jones. have to wait for over 30 mins, friends decide to go elsewhere. we had bak kut teh instead :-P
Rasa Malaysia
Claude – thanks for leaving me comments too and thanks for your nice words. :)
Lucia – as I said before, it looks like we love the same kind of food, must be our Penang origin. ;)
Tummythoz – yes, freeze them in the freezer, if you don’t, they will go bad (moldy). Yeah, and green beans, okras/ladies fingers, etc.
PE – it’s the last one, but I will continue to cook seafood because seafood is my ultimate love! Hehehe.
Meiyen – yes, it was supa yummy!
MeiyeN
whoaa….yummy yummy thai food! morever with shellfish!!! supa yummy!
Passionate Eater
Please don’t make this the last post in the shellfish overload series! I never tire of those posts!
Tummythoz
Oya, cabbage and carrot are good curry vege too.
Tummythoz
Any suggestion on how to keep the unused coconut milk? Freeze?
lucia
mmm… looks delicious. it has to be i suppose with the combination of seafood and curry, both which i love.
Claude-Olivier
Hi, thank you very much for your comment on my blog ;-) And yes, I have done all these asian plates by myself! I really love to cook with these curry pasta, vegetables and so one!!! I will have a look at your blog, you have a lot of very beautiful stuff here. Nice job!!!
Have a nice day
Cheers
Claude
P.S I will add a link on my blog toward yours !!!!
Rasa Malaysia
Keropok Man – I will read your complete report about Botak Jones.
CP – Actually, using vegetables in curries are not uncommon. In fact, a lot of Malaysian or Thai curries calls for vegetables, and they taste very good. For this dish, the key is not to overcook the zucchini pieces so they still have that crunchy texture. ;)
Ckutu – thanks for dropping by Rasa Malaysia. I checked out your site, it’s cool!
Tiger – yeah, I did use some curry leaves in the curry, they are lurking somewhere in the picture, but they have already lost the flavor. :-|
tigerfish
Love this medley of scallops, tiger prawns, and mussels/clams.
You never add curry leaves in this dish ? Or throw away liao ? ;p
ckutu
oh yeah… looks good. We should do a Thai lunch one of these days, but the challenge would be to stay away in the afternoon !
marimakan.org
Chubbypanda
Veggies in curry? Nooo~! They will dilute the curry goodness. Veggies on side stir-fried. (>_< ) Well, that’s usually my preference, but I like my curry any way I can get it. =) – Chubbypanda
Keropok Man
i am in a very hungry mood now. see the curry, i am like pavlov’s dog, salivating. haha..
oops, friend just called asking want to go for lunch. Going to Botak Jones. weird name huh. yes, some food for this hungry boy…