Quick Seafood Red Curry
Craving something spicy and creamy? This one-pan curry hits the spot without the long simmer time.
When you're exhausted but craving bold flavors, this red curry is your secret weapon. It skips the tedious prep of traditional Thai cooking by using a high-quality curry paste to build that deep, aromatic base instantly. The coconut milk provides a velvety richness that coats the seafood perfectly. It’s designed for those nights when you want something that feels like an exotic escape but only has the energy for one pan and 20 minutes of active work. Serve it over quick-cook rice or noodles for a satisfying, comforting dinner.
Ingredients
- 1.5 lb mixed seafood
- 3.5 floz coconut milk
- 4 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 unit garlic cloves — minced
- 1 tbsp fresh ginger — grated
- 1 cup snap peas
- 1 tsp lime juice
Method
- 1 Heat a large skillet or wok over medium-high heat. Add the oil and sauté the minced garlic and grated ginger for about 1 minute until fragrant.
- 2 Stir in the red curry paste and cook for 2 minutes, allowing the aromatics to bloom.
- 3 Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
- 4 Add the snap peas and simmer for 3-4 minutes until they are slightly tender but still crisp.
- 5 Gently fold in the seafood. Simmer for another 5-7 minutes, or until the seafood is opaque and cooked through.
- 6 Stir in the lime juice and season with a pinch of salt if needed. Serve immediately over jasmine rice.
Variations
- Vegetarian Swap — Replace the seafood with extra snap peas and a block of firm tofu (cubed).
- Extra Veggie Boost — Toss in a handful of spinach or baby bok choy during the final minute of simmering.
Notes
If your curry paste is very salty, go easy on the fish sauce. For extra heat, add a pinch of red chili flakes.
Equipment that helps
- Large Skillet — Allows for easy sautéing and simmering in one vessel to minimize cleanup.
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