Seafood Coconut Curry
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Looking for a quick and flavorful seafood dish? This Seafood Coconut Curry recipe is bursting with vibrant flavours like lemongrass, red curry, and coconut milk, making it a perfect weeknight meal. Our sneak-in ingredient of Miso gives it a real umami push! With shrimp, fish, and scallops (or calamari), this curry is rich, creamy, and packed with protein. Use whatever seafood or fish you have, and choose to add in vegetables or not. We added a handful of asparagus tips; green beans or small cauliflower florets would be nice, but keep it at one vegetable. The big plus? This can be ready in the time it takes to cook & rest your rice!
2 large shallots, thinly sliced
3 tbsp. chopped lemongrass (find this convenient product in the freezer section of Asian supermarkets)
2 tbsp. ginger-garlic paste
1 1/2 tsp. (or more or less to taste) Red Curry Paste ( we use this kind)
1 tsp. white Miso paste
1 small puck of palm sugar (or 1 tbsp. brown sugar), dissolved in 1/4 cup boiling water
1 can Coconut Milk
2 tbsp. fish sauce
6-8 lime leaves
juice of 1 lime
1 lb. medium to large shrimp, peeled & deveined
1/2 lb firm, white fish, such as cod
1/2 lb. scallops or calamari (sliced)
Oil, as needed
Salt, as needed
Jasmine Rice for serving
Lime wedges for serving
- Preheat a wide pot or pan over medium heat. Add enough oil to cover the bottom, then stir in shallots.
- Cook shallot for one minute until soft, then stir in lemongrass and ginger-garlic paste. Cook for one minute.
- Stir in curry paste and miso paste, distributing well, then stir in palm sugar/brown sugar liquid. Bring to a boil and cook until thickened.
- Stir in coconut milk, fish sauce and lime juice.
- Bring up to a high simmer, add in shrimp, fish & scallops or calamari then reduce heat to low. Cover to poach slowly for 3-4 minutes or until shrimp is pink and fish is flaking.
- Serve with Jasmine rice and lime wedges!
