Seafood in Coconut Curry
Fast, creamy seafood coconut curry ready in 20 minutes. Serve with rice or soaked rice noodles for an easy weeknight meal.
This is a very quick seafood curry that can be whipped up in no time. Great for a quick dinner, served with rice or noodles.
Submitted by: Mabel from Chicago, IL
- This is a fast, simple curry using coconut milk and basic spices for a creamy sauce.
- Use 1/2 cup seafood per person and serve over soaked rice or bean thread noodles.
- Adjust spices, coconut milk type, and cook time to avoid overcooking delicate seafood.
Spices
Featured in this Recipe
Preparation Instructions:
Heat ghee and saute onion. Add garlic and ginger and saute for a minute or so. Add turmeric, cumin, and coriander and fry for about a minute. Add a little water if the paste gets too dry. Add the seafood to coat. Add the rest of the ingredients. When it comes to a boil, cover and simmer for about 15 minutes.
Serve over thin rice or bean thread noodles, which do not require cooking.
thespicehouse.com
Frequently Asked Questions
How long should I cook the seafood without overcooking it?
Delicate seafood cooks quickly. Shrimp and scallops usually take 2 to 4 minutes. Firm white fish takes 4 to 6 minutes. If you simmer the whole curry for 15 minutes, add delicate items toward the end so they just turn opaque and firm.
Can I use frozen seafood?
Yes. Thaw in the refrigerator or under cold running water, then pat dry so it sautés instead of steaming. Slightly reduce cooking time for thawed seafood, and make sure any excess ice is removed before adding to the curry.
What can I use instead of ghee and vegetable bouillon?
Use unsalted butter, neutral oil, or coconut oil instead of ghee. For bouillon, use low-sodium vegetable or fish stock, or a small pinch of bouillon powder to taste.
Can I use light coconut milk or coconut cream?
Light coconut milk will make a thinner, less rich sauce but works fine. Coconut cream or full-fat coconut milk gives a silkier, richer curry. If you want extra body, add a splash of coconut cream or simmer uncovered to reduce.
How can I make the curry spicier?
Add chopped fresh chilies, chili paste like sambal oelek, or a pinch of cayenne or chili powder while frying the spices. Taste as you go so you reach the heat level you like.
How do I thicken the sauce if it is too thin?
Simmer uncovered to reduce and concentrate the sauce. For a quicker fix, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer until it thickens. Ground nuts or a spoon of coconut cream also add thickness.
What should I serve this curry with?
Serve over thin rice or bean thread noodles as the recipe suggests. It also pairs well with steamed jasmine rice, brown rice, or a simple side of steamed vegetables and crusty bread.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 2 to 3 days or freeze up to 2 months. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid reheating too long to prevent the seafood from becoming rubbery.
How long should I cook the seafood without overcooking it?
Delicate seafood cooks quickly. Shrimp and scallops usually take 2 to 4 minutes. Firm white fish takes 4 to 6 minutes. If you simmer the whole curry for 15 minutes, add delicate items toward the end so they just turn opaque and firm.
Can I use frozen seafood?
Yes. Thaw in the refrigerator or under cold running water, then pat dry so it sautés instead of steaming. Slightly reduce cooking time for thawed seafood, and make sure any excess ice is removed before adding to the curry.
What can I use instead of ghee and vegetable bouillon?
Use unsalted butter, neutral oil, or coconut oil instead of ghee. For bouillon, use low-sodium vegetable or fish stock, or a small pinch of bouillon powder to taste.
Can I use light coconut milk or coconut cream?
Light coconut milk will make a thinner, less rich sauce but works fine. Coconut cream or full-fat coconut milk gives a silkier, richer curry. If you want extra body, add a splash of coconut cream or simmer uncovered to reduce.
How can I make the curry spicier?
Add chopped fresh chilies, chili paste like sambal oelek, or a pinch of cayenne or chili powder while frying the spices. Taste as you go so you reach the heat level you like.
How do I thicken the sauce if it is too thin?
Simmer uncovered to reduce and concentrate the sauce. For a quicker fix, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer until it thickens. Ground nuts or a spoon of coconut cream also add thickness.
What should I serve this curry with?
Serve over thin rice or bean thread noodles as the recipe suggests. It also pairs well with steamed jasmine rice, brown rice, or a simple side of steamed vegetables and crusty bread.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 2 to 3 days or freeze up to 2 months. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid reheating too long to prevent the seafood from becoming rubbery.
Looks like an interesting recipe, but having the amounts of all the spices as “to taste” with no baseline suggestions is not very helpful.