Seafood Curry

Patting myself on the back because it’s been over a month since I first started blogging and so far I have been consistent with updating my page. I may not have much audience yet, getting there but I am very much thankful to my family and friends who show interests on my weekly blogs. Thank you Thank you! πŸ™‚

So to start my second month of blogging, I want to share to you guys a seafood recipe! I’ve been focusing on recipes lately because I am experimenting a lot in the kitchen which is good because I rarely get to cook at home when I’m beat from work! I am chilling so I have more time to focus now on home cooked meals. πŸ™‚

So this recipe reminds me of the time I used to do part-time job as a cook in a Thai food truck. Working at this food truck was exhausting but very rewarding. The owner slash my boss is originally from Thailand. She taught me the basics of Thai cooking and despite the struggle of communicating with each other, I am still very grateful to have worked with her. She’s a young lady but I admire her for her big dreams and achievements. She may be small but she’s a tough cookie too!

Pad thai, spring rolls, Pad kee mao, Pad see ew, coconut shrimps, curry, these are some of the dishes that we serve but what I will be cooking is a SEAFOOD CURRY. Fyi, my boss may be Thai, but she hates curry. Okay, HATE may be a strong word but I guess since she’s been eating it her whole life, she kinda got tired of it. Haha. But hey, she makes the best curries in town. 😬

Anyway, I did a few adjustments from her recipe and added a few ingredients of my own. So if you’re craving for Thai food and for curry, then this recipe is for you! Don’t worry, it’s simple to do and the ingredients are easy to find in supermarkets. Enjoy! πŸ™‚

And Happy 1st Month of blogging to me! I’m going to eat to celebrate! Haha!

Seafood Curry

Serves 3| 15 minutes

Ingredients:

1 small onion, sliced

4 cloves garlic, minced

1 small ginger, julienne

1 carrot, biased

1/2 green bell pepper, julienne

2 green chillies, sliced

1 handful fresh basil, roughly chopped

1 cup mushrooms, sliced

1 bokchoy, washed and dried

1 1/2 cup coconut cream

3 Tbsp green curry paste

1/2 cup water or stock

1/2 kg clam shells

1/8 kg shrimps; trimmed but skin on

2 Tbsp oil

2 Tbsp sugar

Directions:

1. Heat oil in a large saucepan over medium heat. Saute onions, garlic, chillies and ginger.

2. Add carrots, mushrooms and bell peppers; saute until tender about 2 minutes. Add in the curry paste and cook until fragrant. About 1 minute.

3. Pour in the coconut cream, water/stock and the sugar. Bring to a simmer.

4. Layer shrimps, shells and bokchoy in the pan. Cover and simmer until seafood and bokchoy is cooked, about 5 minutes. Stir in fresh basil.

5. Ladle curry over rice or serve in a different bowl and serve.

5 thoughts on “Seafood Curry

  1. I noticed that you used green curry with seafood. But from what I find at most restaurants – green curry is paired with chicken, while seafood usually gets paired with yellow curry. Red, on the other hand, is used with beef or meat most of the time.

    Are there any differences with those three colors of curry, taste-wise? πŸ™‚

    Liked by 1 person

    1. Are the curries you’ve tried usually from Indian restaurants? My recipe is based on Thai cooking and the difference with indian and thai is indian curry are usually made with dry spices while thai curry are usually made with fresher ingredients or herbs. I love thai green curry because it’s more subtle than the other two. It has a kick but has that fresh taste as well mostly because of the cilantro, basil, or lime leaves which I think is great with seafood. Thai Yellow curry kinda has the influence with Indian cuisine because of the use of turmeric which gives it the yellow color and red curry is considered the spiciest among the three. Honestly, you can use whichever curry you like especially if you’re like craving for food that’s really spicy then go for red, then something milder for green and vice versa. But I would recommend green curry for seafood especially for thai cooking because it turns “soupy” which I love unlike for Indian cooking their curry goes mostly on the drier texture. Hope this helps lol

      Liked by 1 person

      1. Sorry for the confusion, was referring to Thai curries. Indian curry is another ballgame altogether – alongside that of Malaysia.

        I see. From what I’ve tried, curries made with the red-colored variant end up looking like Indonesian rendang after cooking. It is helpful, and it did answer my question as to what curry should be used with certain ingredients. So it’s all about preferences; many thanks! πŸ˜€

        Liked by 1 person

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