A fabulous Thai seafood dish doesn’t need to cost a fortune. This spicy Thai Seafood Red Curry will have everyone talking and is ridiculously fast and easy to make.
Firm white flesh fish such as flake or barramundi is best for putting in this light summer curry, it is more likely to give you nice fishy chunks rather than mush once the curry is ready.
Whenever you’re using curry paste, begin by frying the paste off with a bit of oil in the pan until the paste becomes fragrant. This ensures all the amazing flavours are unleashed from the paste!
Heat oil in large pan and add curry paste.
Stir for 2 minutes over heat or until fragrant.
Add coconut milk, brown sugar, fish sauce and pumpkin.
Simmer on medium heat, partially covered, for 10 minutes or until pumpkin tender when tested with fork.
Add fish, prawns and other vegetable and simmer for 2-5 minutes until fish and prawns cooked through.
Serve with jasmine rice and fresh bean sprouts for a fancy finish.
Recipe Hints and Tips:
- Thai Seafood Red Curry is not suitable for freezing. Best served fresh and hot.