Thai Seafood Curry

Name: Thai Seafood Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1 1/2 cups jasmine or long-grain white rice; 1 teaspoon cooking oil; 2 tablespoons Thai red or green curry paste; 1 can (14 ounces) unsweetened coconut milk; 1 tablespoon fish sauce; 1 pound mixed seafood (bay scallops, shrimp, and white fish); 2 bell peppers (red, yellow, or orange), thinly sliced; 1/4 cup fresh Thai basil or regular basil leaves, torn

Recipe GLPR29a311982891b5

Thai

Main Course

15 min

361 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant and aromatic Thai seafood curry featuring tender scallops, shrimp, and fresh fish simmered in a rich coconut milk sauce infused with Thai curry paste and brightened by fresh basil. Served over jasmine rice for a complete, satisfying meal ready in just 15 minutes.

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Ingredients

1 1/2 cups jasmine or long-grain white rice

1 teaspoon cooking oil

2 tablespoons Thai red or green curry paste

1 can (14 ounces) unsweetened coconut milk

1 tablespoon fish sauce

1 pound mixed seafood (bay scallops, shrimp, and white fish)

2 bell peppers (red, yellow, or orange), thinly sliced

1/4 cup fresh Thai basil or regular basil leaves, torn

Directions

Cook the rice according to package instructions. Bring water to a boil, add rice, reduce heat to low, cover, and simmer until tender and water is absorbed, about 15–18 minutes. Remove from heat and let stand 5 minutes.
While the rice cooks, heat the cooking oil in a wok or large skillet over medium-low heat. Once the oil is shimmering, add 1 tablespoon of the curry paste and stir continuously for 15 seconds to release its aromatic flavors.
Whisk 1/4 cup of the coconut milk directly into the curry paste mixture, stirring until completely smooth and well combined with no lumps.
Pour the remaining coconut milk into the pan, increase the heat to medium-high, and bring the mixture to a gentle simmer, stirring occasionally.
Add the fish sauce and stir well. Taste the sauce and adjust the seasoning: if you prefer more spice, stir in the remaining 1 tablespoon of curry paste; if you want deeper savory flavor, add a splash more fish sauce.
Add the sliced bell peppers and the mixed seafood (ensuring all pieces are submerged), and simmer for 4 minutes or until the scallops are opaque and firm and the shrimp are pink and cooked through (seafood should reach 145°F internal temperature). Remove from heat and gently fold in the fresh basil leaves.
Divide the cooked rice among four bowls or plates. Ladle the curry and seafood mixture over the rice, ensuring each serving has an equal portion of seafood and sauce.

Comments

Grocery List Plus Editorial Staff3.75

Thai curry paste and fish sauce require a stop at an Asian market or Harris Teeter's international aisle—budget 20 real minutes once you account for that detour and chopping vegetables. At roughly $12–14 per serving for quality seafood and coconut milk, this is a splurge weeknight, not a budget rotation. The 15-minute claim ignores rice-cooking time and assumes paste and sauce are on hand; expect 35–40 minutes start to finish. It reheats poorly and demands fresh basil at the end, making it a same-night dish for four—excellent for a date night or weekend dinner when the ingredient hunt feels intentional rather than punitive.