This seafood curry dish is one of those regular meals on our dining table. A regular dish or meal if you prefer calling it that way, has to meet these three criteria; first – we love what’s in it (ingredients), second – must be really tasty and third – must be quick and easy to prepare. This Thai-inspired seafood mix curry made it to the list a year ago.
I usually prepare this using seafood mix from the deli section of the supermarket but you can add any of your favourite seafood really. Sometimes, instead of parsley or coriander, I use baby buk choy leaves. The flavour really comes from the aromatic red curry paste, lemon grass and coconut milk.
- 600g seafood mix
- 1 prepared lemon grass stick or 1 tablespoon lemon grass paste
- small piece of fresh ginger, thinly sliced or a tablespoon crushed ginger
- red curry paste (I usually use 1-2 teaspoons but use according to your taste and heat/spicy tolerance level
- 1 teaspoon sugar
- dash of chilli flakes
- 400ml coconut milk
- 1/4 cup water
- 200g canned water chestnuts, sliced
- 1/2 cup fresh chopped parsley or coriander
- 1 tablespoon cooking oil
- salt and pepper to taste
1. Heat oil in a medium saucepan over medium heat. Add the curry paste and stir for a minute until fragrant. Add ginger, lemon grass and sugar; stir for a minute.
2. Add seafood mix and stir-fry for 3-4 minutes. Add coconut milk and water. Bring to a boil, lower heat and simmer for 8-10 minutes, or until seafood mix is cooked and sauce is creamy and thick.
3. Add water chestnuts and dash of chilli flakes, salt and pepper, all according to taste.
4. Stir in parsley or coriander just before serving.Serve with rice or if you are like me, I can have this as it is, just like a curry soup.For tips on how to prepare lemon grass, click on this link.