M i n d f u l c o o k i n g  

Thai Red Curry with Seafood 

Ingredients 
 
1 tbsp vegetable oil 
1 tsp ginger paste 
1-2 stems of fresh lemon grass (whole but crushed) 
6 tbsp good quality red curry paste 
800ml coconut milk 
a bunch of fresh Thai basil leaves 
2 tbsp fish sauce 
1 tsp palm sugar 
1 jalapeno or thai red chilli  
4-5 baby corn 
6-8 cherry tomatoes 
50g of sugar snap peas 
6-8 fresh scallops (the shell can be used for decoration if desired) 
6-8 deveined king prawns (peeled or with the skin on) 
250 g of Cod Loin (or any meaty white fish) 
1 fresh lime 
 
Method 
 
1. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tsp ginger paste for 1 mins. Add 6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk. 
 
2. Bring to the boil. Add in the lemongrass, 1 tbsp of the fish sauce and 1/2 tsp of palm sugar. Reduce to a simmer. Keep stirring occasionally and wait for the oil to rise to the surface. 
 
3. Add in the baby corn, cherry tomatoes (cut as you wish) and prawns. Simmer for 2-3 mins.  
 
4. In the mean time cut the cod into large chunks and add to the curry with the sugar snap peas, simmer for 1 min and then add the scallops. 
 
5. Cook for a couple of mins and take off the heat. Add 1/2 small pack Thai basil and the juice of half a lime. 
 
6. Serve in bowls and decorate with basil leaves, chilli and a wedge of lime.  
 
TIP: Add the lime juice only after you have taken the curry off the stove. If you boil the lime juice it will turn bitter. 
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