Thai Seafood Curry


SourceRecipe from
Prep time
Cooking time20 minutes
Total time20 minutes


Different curry pastes come in varying concentrations, so use the recommended amount for your brand based on serving size. Make this recipe your own by adding your favorite veggies! 


1 tablespoon
coconut oil
1/4 cup
curry paste, red (Thai)
14 ounces
coconut milk, unsweetened (1 14-ounce can)
1 tablespoon
fish sauce
1 tablespoon
brown sugar
2 tablespoons
lime juice
1 cup
peas, snow
bell pepper, red (sliced)
1/2 pound
fish, tilapia (or other firm white fish, cut into bite-sized pieces)
1/2 pound
shrimp (peeled and deveined )
1/2 cup
basil, Thai (or regular basil, sliced)


Heat the oil in a pan over medium heat, add the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, fish sauce, sugar, lime juice, snap peas, red pepper and seafood, bring to a boil, reduce the heat and simmer until the seafood is cooked, about 7 minutes. Stir in the Thai basil and let sit one minute before serving. 


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