Seafood in Coconut Curry Sauce


2 tbsp vegetable or peanut oil
6 scallions, coarsely chopped
1-inch piece fresh ginger root, grated
2-3 tbsp Thai Red Curry Paste
1-3/4 cups canned coconut milk
2/3 cup fish stock
4 kaffir lime leaves
1 lemon grass stalk, broken in half
12 oz white fish fillets, skinned and cut into chunks
8 oz raw squid rings and tentacles
8 oz large cooked shelled shrimp
1 tbsp Thai fish sauce
2 tbsp Thai soy sauce
4 tbsp chopped fresh Chinese chives


  1. Heat the oil in a large skillet or wok. Add the scallions and ginger and stir-fry for 1-2 minutes.
  2. Add the Thai Red Curry Paste and stir fry for an additional 1-2 minutes.
  3. Add the coconut milk, fish stock, lime leaves, and lemon grass. Bring to a boil, then reduce the heat and simmer for 1 minute.
  4. Add the fish, squid, and shrimp and simmer for 2-3 minutes, or until the fish is cooked.
  5. Add the fish sauce and soy sauce. Stir in the chives. Serve immediately.

Makes 4 to 6 servings.

Source: Curries

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