M i n d f u l c o o k i n g  

Thai Red Curry with Seafood 

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 
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. 
Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings