Typically, when people think about cooking a romantic “date night” dinner, a great cut of steak, some homemade pasta, or some wine braised short ribs might come to mind. For us, since we went to Thailand for our honeymoon, Thai food is romantic!
Everyone has their favourite memories in life. Putting aside all of my really big moments, like my wedding day or my university graduation, one of my favourite memories happened in Thailand.
We were in southern Phuket, and we were debating where to eat lunch. We asked our cab driver for a recommendation. The best restaurant he knew was a little out of the way. He said that no one there would speak English, but, he would take us if we wanted to go. We trusted his judgment.
When we finally arrived, he came in to eat with us. We were seated on a patio in the sand, and we watched as dogs chased crabs around on the beach.
The menu was in Thai, so he ordered for us. Of all of the delicious dishes that were brought out, my absolute favourite (that I still think about and look for on menus until this day) – was a seafood curry.
Thai Seafood Curry will always remind me of sitting on that patio, smelling the Indian Ocean, and laughing with a new, unexpected friend.
While I may not be able to replicate it exactly in Canada, I still try my best! This recipe is spicy, sweet, balanced, and overflowing with delicious seafood! Any time I have it, it brings me back to that day, and I instantly start craving Thailand.
We were so grateful for the memory, that before we left Phuket, we made sure our new friend had a healthy supply of Chang Beer!
Thai Seafood Curry
- Cutting Board
- Chef Knife
- 390 ml Can of Coconut Milk
- 160 ml Can of Coconut Cream
- 1-2 Heaping Tablespoons of Red Thai Curry Paste
- 1/2 cup Fish Stock preferably homemade
- 1-2 TBSP Thai Fish Sauce
- 1-2 TBSP Brown Sugar
- 1 Shallot Minced
- 3-4 Cloves of Garlic Minced
- 1 Inch Fresh Ginger Peeled & Chopped
- 1 Lime Juiced
- Vegetable Oil For the Wok
Proteins & Vegetables
- 1/2 LBS Fresh Crab Legs
- 4-5 Jumbo Tiger Prawns
- 4-5 Scallops
- 1 Handful of Fresh Mussels Cleaned
- 1 White Fish Filet (Like Halibut)
- 1 Tomato Cubed
- Sugar Snap Peas
- Fresh Thai Basil
- Fresh Cilantro
- Birds Eye Chilies
- Lime Wedges
And as Always, Salt, To Taste
- Add your vegetable oil to a preheated wok. Stir your garlic, ginger, and shallots for about 1 minute.
- Add in your curry paste, smashing down with a spatula. Sauté for another minute.
- Add your coconut milk, coconut cream, fish stock, fish sauce, brown sugar, and juice of one lime to your wok. Stir until well mixed, then reduce heat. Allow your sauce to simmer until you see red beads of oil start to form (about 20 minutes)
- Add your fish and vegetables to the wok sauce (except for mussels and shrimp), and allow to simmer until cooked. 5-8 minutes before serving, add your shrimp and mussels. Mussels are ready when shells are opened. (Discard any unopened shells)
- Serve with steamed rice, and garnish with fresh basil, lime wedges, chilies, and cilantro.