Thai Curry Recipe

Easy Thai curry and Thai curry recipe. You can make delicious Thai curry with chicken, seafood, or a combination of both.

Course Side Dish
Cuisine Thai
Keyword Thai Curry
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 149 kcal


  • 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.

Recipe 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.

Nutrition Facts
Thai Curry Recipe
Amount Per Serving (4 people)
Calories 149 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Cholesterol 63mg21%
Sodium 445mg19%
Potassium 212mg6%
Carbohydrates 6g2%
Sugar 2g2%
Protein 11g22%
Vitamin A 1005IU20%
Vitamin C 10.6mg13%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.