Home Recipes Main Dishes Seafood Thai Seafood Curry Recipe
by Jennifer Debth
37 Comments
4.82 from 11 votes
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ThisThai Seafood Curryis sweet, spicy, tangy, creamy, flavorful and made with THREE types of seafood! This one-pot dinner is so quick to make and super healthy!
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- General
- Ingredients
- How to make
- Get the recipe
- Step-by-step video
- Frequently Asked Questions
- Can I use frozen shrimp?
- Can I use frozen tilapia?
- Variations
- Pairing suggestions
- How to store
- Nutrition information
This Thai seafood curry is a healthy flavor explosion in your mouth. Tender shrimp and tilapia, salty sardines, crunchy shrimp, and a fresh, tangy, rich, creamy sauce.
Ingredients
This might just be one of the most flavorful recipes I’ve ever made…and the fact that it’s healthy just blows my mind!
- Coconut Oil– used to cook the veggies.
- Green Curry Paste– green curry is bright, fresh, and sweet which goes perfectlywith the seafood.
- Yellow Onion, Red Bell Pepper, and Carrot– a classic, sweet, colorful, perfectly crunchy veggie blend.
- Garlic– adds subtle nuttiness to round out other brighter, tangier flavors.
- Lite Coconut Milk, Water, Lime Juice, Soy Sauce, and Fish Sauce– the base for a creamy, tangy, bright, salty sauce.
- Ground Ginger, Red Pepper Flakes, and Salt– gives an already ultra-flavorful sauce another layer of earthy, spicy flavor.
- Brown Sugar– thickens and sweetens the sauce to round out the tangy saltiness from the soy sauce and fish sauce.
- Canned Sardines– I use Chicken of the Sea Sardines in Water. Make sure to drain and chop the sardines before adding them into the curry.
- Shrimp– adds delicious firm, slightly crispy textures which is so delicious next to the softer fish.
- Tilapia– adds a mild, slightly sweet flavor and tender texture.
- Spinach– adds a bit of green to the dish and a boost of nutrition.
- Peanuts– I use lightly salted and roasted peanuts.
- Cilantro– for garnish, if desired! Adds brightness and freshness.
How to make
Preparing seafood has always been out of my comfort zone…don’t ask me why but I do find it super intimidating. Luckily this recipe is SO EASY!
- Melt oil in a saute pan then stir in curry paste, onion, pepper, and carrot. Cook until the veggies are tender.
- Mix in garlic, ginger, pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar then bring to a simmer.
- Add in sardines, shrimp, tilapia, and spinach then simmer until the shrimp and fish are cooked. Mix in peanuts and cilantro then serve over rice and enjoy!
Pro tip
Watch the video to get a visual on prepping/cutting your seafood and veggies!
Can you use frozen shrimp?
You can use either fresh or frozen shrimp in this recipe, although I prefer the flavor and texture of fresh shrimp.
If you’re using fresh shrimp you’ll want to peel, devein, and remove the tails. If you’re using frozen shrimp, you’ll want to thaw it first.
To thaw frozen shrimp,I recommend following any specific instructions on the package of frozen shrimp you have but generally you should submerge the shrimp in cool water for anywhere from 10-30 minutes or in the fridge overnight.
Can you use frozen tilapia?
You can but I definitely prefer the texture and taste of fresh tilapia.
If you are using frozen tilapia, you’ll want to thaw it before using it in the curry.
To thaw frozen tilapia,either leave it in the fridge overnight or, if low on time, place it in a bowl of cool water and let it sit until fully thawed. Change the water every 20 minutes or so to ensure it doesn’t get too warm.
Variations
- Use other seafood.Swap the tilapia, sardines, or shrimp for mussels, clams, or sea scallops of preferred.
- Use another meat.Chicken would also be delicious in this recipe.
- Add more veggies. Try broccoli, cauliflower, peas, kale, etc. If you’re using tougher veggies like broccoli or cauliflower, make sure they’re chopped pretty small so they cook all the way through.
What to serve with seafood curry
This seafood curry is delicious over a bed of brown rice but you could also serve it over basmati rice, coconut lime rice, quinoa, or even cauliflower rice for a low-carb version!
It’s also delicious served alongside some yummy, flavorful sides!
- Thai Peanut Lettuce Wraps
- Chicken Satay
- Coconut Curry Chicken Noodle Soup
- Tom Kha Gai Soup
How to store
Leftover seafood curry will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat,thaw in the fridge if frozen then microwave or warm on the stove.
-Jennifer
Thai Seafood Curry Recipe
4.82 from 11 votes
ThisThai Seafood Curryis sweet, spicy, tangy, creamy, flavorful and made with THREE types of seafood! This one-pot dinner is so quick to make and super healthy!
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 1/2 tablespoon coconut oil
- 1/4 cup green curry paste
- 1/2 small yellow onion diced
- 1 red bell pepper cut into thin strips
- 1 carrot peeled and sliced on the diagonal
- 4 cloves garlic minced or pressed
- 1/2 teaspoon ground ginger
- 1/2 - 1 teaspoon red pepper flakes optional
- 1 teaspoon salt more or less to taste
- 1 (13.6) oz can lite coconut milk
- 1 cup water
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 1 (3.75 oz) package Chicken of the Sea® Sardines in Water drained and roughly chopped
- 1/2 pound shrimp raw peeled deveined tails off (about 12 medium shrimp)
- 1/2 pound tilapia cut into large chunks
- 1 cup Spinach packed
- 1/4 cup lightly salted roasted peanuts chopped + more for garnish
- 1/4 cup Cilantro chopped + more for garnish
Recipe Video
Instructions
Melt oil in a large stockpot (or straight edged saute pan) over medium heat.
Once melted, stir in curry paste, onion, pepper, and carrot.
Saute for 5 minutes.
Add in garlic, ginger, optional pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar.
Stir to combine and bring to a simmer.
Once simmering, stir in Chicken of the Sea® Sardines in Water, shrimp, tilapia, and spinach.
Simmer for 5 minutes or until shrimp and fish are cooked to your liking (may be more or less than 5 minutes).
Stir in peanuts and cilantro.
Taste and re-season if necessary and serve over brown rice!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2-3 Months
Reheat:If frozen, let thaw then reheat in microwave or on stovetop
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Thai Seafood Curry Recipe
Amount Per Serving
Calories 382 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 209mg70%
Sodium 2080mg90%
Potassium 623mg18%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 7g8%
Protein 35g70%
Vitamin A 6830IU137%
Vitamin C 51mg62%
Calcium 237mg24%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: curry, healthy, sardine, shrimp
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Course: Main Dish
Cuisine: Thai
Author: Jennifer Debth
Reader Interactions
Dan
Kelowna, British Columbia
I used Aroy-D Green Curry paste, red snapper and prawns for this recipe and it turned out great! I this paste I don’t know that there was enough Thai basil as it seemed a little lacking in that anise flavor I have experienced in Thai restaurants. Overall however this dish was well received even though the spice level was very deceptive and got stronger with each bite. Very delicious, thank you!
Reply
Jennifer @ Show Me the Yummy
Glad you enjoyed!
Hellie
Portland, Oregon
Very tasty!Next time I’ll try the regular coconut milk instead of the light; maybe that will thicken it.I used fresh grated ginger and oyster sauce and omitted the sardines 😁
Reply
Jennifer @ Show Me the Yummy
So glad you enjoyed!
pete
DuPont, Washington
great recipe for beginner, took a longtime to prep. tasted great.
Reply
Jennifer @ Show Me the Yummy
Thanks Pete!
Deb
London, England
Does the calorie count include a portion of rice?
Reply
Jennifer @ Show Me the Yummy
No 🙂
steve
Oak Harbor, Washington
Reply
esther
Saint Joseph, Missouri
This recipe was simple to follow, easy ingredients and the outcome was excellent. I think the leftovers will be delicious too as flavors are allowed to meld.
Reply
Jennifer @ Show Me the Yummy
Thank you, Esther! Glad you loved it! The leftovers are definitely so delicious as well 🙂
Brad
Honolulu, Hawaii
What brand of curry paste did you use? I used Mae Ploy and it’s way too hot.
Reply
Jennifer @ Show Me the Yummy
Hi Brad! I use Thai Kitchen green curry paste for this recipe so you could give that brand a try and see if it’s a good spice level for you. If it’s still too spicy maybe just lessen the amount of curry paste used 🙂 hope that helps!
HENRY
Toronto, Ontario
This is a great recipe, very tasty and the sardines (although I was skeptical at first) add a rich flavour!Thank you Jennifer and Trevor
Reply
Jennifer @ Show Me the Yummy
It’s a nice surprise, right?! Thanks Henry!
Ngoc
Raleigh, North Carolina
Made this for our Valentine’s dinner last night. It was AMAZING… I used scallops, shrimp and mussels. The spices and flavors were perfect. So simple and delicious. Thank you for posting!
Reply
Jennifer @ Show Me the Yummy
That’s great! Thank you! 🙂
Shirley
United States
I would use less curry paste, but it wasn’t too hot for thec Hubs! We used Halibut instead of Tilapia and put in a pound of prawns. Delicious!
Jennifer @ Show Me the Yummy
Thanks, Shirley! 🙂
Heather
This is such a pretty meal 🙂
Reply
Jennifer @ Show Me the Yummy
Thanks Heather!
Erin
Sardines are a totally under appreciated protein. So happy to see them used here!
Reply
Jennifer @ Show Me the Yummy
Right?! Glad you appreciate them as well 🙂 Thanks Erin!!
Alyssa
Seafood Curry is one of our favs and my husband is a huge sardine lover! Totally adding some next time – thanks! 🙂
Reply
Jennifer @ Show Me the Yummy
Love it!!! Thanks Alyssa!
Kayla
Ooooh this looks great! I recently made a chicken curry, but I’ve been wanting to try seafood. I absolutely love these flavors. Thanks for sharing!!
Reply
Jennifer @ Show Me the Yummy
Aww thank you so much! I hope you enjoy! 🙂
Marina
Oh gosh you know anything with the words “Thai” and “curry” in it have the key to my heart (and stomach!) I’m definitely going to give this a try! 🙂
Reply
Jennifer @ Show Me the Yummy
Yes! I hope you love it Marina!! 🙂
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