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Thai Seafood Curry


  • Wok
  • Cutting Board
  • Chef Knife


Curry Sauce

  • 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.
    • Enjoy!