Pamela Morgan Thai Red Seafood Curry


Pamela Morgan Thai Red Seafood Curry

Thai Red Seafood Curry
Thai Red Seafood Curry
Print Recipe Thai Red Seafood Curry


  • 3 tablespoons olive oil
  • ½ small yellow onion, peeled and thinly sliced
  • 2 tablespoons thinly sliced fresh lemongrass bulb
  • 6 garlic cloves, peeled and finely chopped
  • 4 teaspoons finely chopped fresh ginger
  • 1 serrano chili, stemmed and sliced into thin rounds, optional
  • ½ pound cremini (brown) mushrooms, trimmed and thinly sliced
  • 1 large sweet pepper, preferably red, cored, seeded and cut into 2-inch-long julienne strips
  • 1 medium-large zucchini, about ½ pound, scrubbed, trimmed and cut into ½-inch chunks
  • 1 (14-ounce) can Thai coconut milk, well stirred
  • 1 cup Chicken Stock
  • cup white wine
  • ¼ cup nam plah (Thai fish sauce)
  • 2 tablespoons Thai red chili paste
  • 2 tablespoons packed golden-brown sugar
  • 1 pound (about 20) large shrimp, shelled and deveined
  • pounds boneless halibut, skin removed, cut into 1 ½ inch chunks
  • 4 calamari, cleaned, tubes sliced into ½-inch rounds and tentacles left whole 
  • 1 tablespoons lime zest
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped basil
  • ¼ cup finely chopped mint, plus sprigs of mint as optional garnish
  • 3 green onions, trimmed and thinly sliced (tender tops included)
  • 2 tablespoons fresh lime juice
  • Hot jasmine rice, as recommended accompaniment


  • In a wide, deep skillet over medium heat, warm the oil. Add the onion, lemongrass, garlic, ginger and serrano. Cover and cook, stirring occasionally, for 5 minutes. Add the mushrooms, sweet pepper and zucchini, raise the heat slightly, and cook uncovered, tossing and stirring often, until the vegetables are almost tender, 8 to 10 minutes. Stir in the coconut milk, chicken stock, wine, fish sauce, chili paste and brown sugar (The dish can be prepared to this point up to 1 day in advance. Cool, cover and refrigerate). 
  • Set the skillet over medium heat and bring to a simmer. Add the shrimp and cook 3 minutes, then add in the halibut and calamari, and cook an additional 2-3 minutes. Stir in the cilantro, basil, mint, green onions and lime juice. Remove from the heat, cover and let stand for 1 minute. 
  • Mound rice in the center of 6 to 8 wide, shallow bowls. Spoon the curry around the rice, dividing it evenly. Garnish with mint if desired and serve immediately.