A fabulous Thai seafood dish doesn’t need to cost a fortune. This spicy Thai Seafood Red Curry will have everyone talking and is ridiculously fast and easy to make.
Firm white flesh fish such as flake or barramundi is best for putting in this light summer curry, it is more likely to give you nice fishy chunks rather than mush once the curry is ready.
Whenever you’re using curry paste, begin by frying the paste off with a bit of oil in the pan until the paste becomes fragrant. This ensures all the amazing flavours are unleashed from the paste!
Thai Seafood Red Curry
A budget-friendly yet impressive summer curry, this Thai Seafood Red Curry simmers fish, prawns, pumpkin, and vibrant veggies in fragrant red curry paste and coconut milk—ready in just over an hour.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
4 tbsp Thai Red Curry Paste
200 gram Fish fillets -(flake barramundi), diced 2cm cubes
8 Green prawns-peeled
1 cup Pumpkin -cut into 2cm cubes
1 tbsp Brown Sugar -(optional)
2 tbsp Fish Sauce -(optional)
1 tbsp Vegetable oil-or rice bran oil
400 millilitre Coconut Milk
0.5 cup Sliced vegetables-greeb beans, okra, capsicum, snow peas etc.
Directions
- Heat oil in large pan and add curry paste.
- Stir for 2 minutes over heat or until fragrant.
- Add coconut milk, brown sugar, fish sauce and pumpkin.
- Simmer on medium heat, partially covered, for 10 minutes or until pumpkin tender when tested with fork.
- Add fish, prawns and other vegetable and simmer for 2-5 minutes until fish and prawns cooked through.
- Serve with jasmine rice and fresh bean sprouts for a fancy finish.
- Recipe Hints and Tips:
- Thai Seafood Red Curry is not suitable for freezing. Best served fresh and hot.
Have your say!