Hello Everyone! The secret to a great, vibrant, and spicy Seafood Thai Red Curry is of course the quality of the red curry paste, spices and aromatics, vegetables, and the freshest seafood you can find out there. The best thing about this dish is that it is pescatarian-friendly, dairy-free, and gluten-free!
When it comes to a seafood-loaded curry, versatility is one of the things that I love about it. You can pretty much load it up with any type of fish, shellfish, and seafood of your choice. The same goes with the vegetables. Also, depending on the ingredients you choose to add to the dish, it can be prepared in 30 minutes or less.
For those who know me, I would normally tackle recipes like this by making my own paste. However, due to the limited availability of certain ingredients here in the Philippines, I thought long and hard before I opted to use store-bought paste. Just make sure that if you are using good-quality and authentic Thai Red Curry Paste. They can usually be found in the international aisle of any large supermarket chains.
PREP TIME 30 MINS | COOKING TIME 45 MINS | SERVES 4-6
- 200g salmon belly, skin removed* and cut into bite-sized pieces
- 100g baby clams, de-grit and cleaned**
- 100g baby mussels, cleaned and debearded***
- 100g baby squid, cleaned
- 50g snow peas
- 10 cherry tomatoes, halved
- 2-3 bunch baby bok choy, halved
- 2-3 red bird’s eye chillies, whole or sliced
- 1 block firm tofu, cut into large cubes
- 1 large lemon, juiced
- 1 stalk lemongrass, sliced
- 1 small piece ginger, sliced
- 1 small red onion, halved then sliced
- 3/4 cup fish stock (or 1 fish bouillon cube dissolved in 3/4 cup water)
- 3/4 cup extra light olive oil
- 200ml full cream coconut milk
- 4 tbsp Authentic Thai Red Curry Paste
- 2 tbsp Thai fish sauce
- 1 tbsp brown sugar
- Thai basil leaves or spring onion, to garnish
- Salt and freshly ground black pepper, to taste
- Crispy Salmon Skin: Place the salmon skin into a bowl and toss with about 2 tablespoons of salt. Set aside for 10 to 15 minutes. This is to draw out the moisture from the salmon skin to get it nice and crispy when fried. Pat the salmon skin dry with a paper towel.
- In a medium-sized frying pan, heat the 3/4 cup of extra light olive oil, or enough oil for shallow frying, over medium-high. The oil should be very hot, but not smoking or else the salmon skin will burn before fully crisping. Stir the skin around frequently to prevent it from sticking to the pan. The skin will look rubbery at first, so take your time as it can take a full 10 to 15 minutes for it to crisp up. Once crispy, transfer to a plate lined with a paper towel to absorb any excess grease. Set aside.
- Preparing the Tofu: Meanwhile, if using tofu from a package, drain and allow to sit on a clean tea towel or paper towel to get rid of any excess water. Set aside for about 15 to 20 minutes for it to fully extract moisture.
- In the same medium-sized frying pan, over medium-high heat, carefully add the tofu in and cook for about 5 minutes per side, or until golden brown and crispy. Remove from the pan and let it sit on a plate lined with a paper towel to absorb any excess grease. Cut the tofu into bite-sized cubes, and set aside.
- Seafood Thai Red Curry: In a soup pot or heavy duty Dutch oven, heat about 2 tablespoons of the extra light olive oil over medium-high and sauté the onions, ginger, lemongrass, and chillies until fragrant, about 2 minutes. Add the Thai red curry paste and cook for a further 1 to 2 minutes.
- Add the fish stock and cherry tomatoes. Bring to a boil. Season with salt and black pepper, as well as with the Thai fish sauce and brown sugar to get the balance of flavours up to your liking. Feel free to add more chillies in if you feel you need a bit more of a spicy punch to the soup base.
- Add the lemon juice for some tang, together with the tofu bites, and followed by the snow peas. Cook the snow peas for about a minute and then remove them from the pot. Transfer to a separate plate. Do the same with the baby bok choy. This is to prevent the vegetables from overcooking.
- Add the baby clams and mussels and cook for 2 minutes before adding the salmon belly and baby squid to the pot, together with the coconut milk. Cook for a further minute, or until the soup comes back up to a rapid simmer.
- Turn the heat off and transfer the curry to a serving dish. Garnish with the crispy salmon skin, Thai basil leaves or spring onions, and fresh chillies. Serve immediately with steamed rice and enjoy!
– Ally xx