If you’re feeling the love for Thai food on a cold, winter’s day, this dish will surely bring on the body heat! This comforting bowl of yum will fulfill your soup and seafood craving. I like to see what’s calling my name at the seafood market for this dish. Really, you can add any type of fresh seafood! This dish tastes just as good with a nice, sturdy white fish, fresh mussels, and calamari. And don’t forget the side of rice!

Thai Coconut Curry Seafood Bowl

Author: Asian Caucasian
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 4 1x
Category: Main - Seafood
Method: Stove Top
Cuisine: Asian Fusion

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Ingredients

Scale

1 tablespoon canola oil
2 shallots, chopped
2 garlic cloves, chopped
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 13-oz. can lite or regular coconut milk
1 cup low sodium chicken broth
1 tablespoon sambal oelek (hot chili paste)
2 tablespoons fish sauce
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
½ cup thinly sliced button mushrooms
8 large shrimp, peeled and deveined
8 large scallops
Handful chopped fresh basil and cilantro
2 cups cooked brown rice

Instructions

Heat oil in large saucepan or wok. Sautee shallots, garlic and ginger for 3 to 5 minutes. Add red curry paste and stir to coat. Add coconut milk, chicken broth, sambal oelek, fish sauce, and soy sauce. Simmer for 15 minutes on low. Add lime juice and sliced mushrooms, then add scallops for 2 minutes. Then add shrimp. Keep on low heat for another 3 minutes and remove from heat. Make sure scallops are just cooked and add basil and cilantro. Place scoop of brown rice at bottom of bowl and top with seafood mixture.

Notes

Sambal Oelek can be found at specialty Asian markets and select grocery stores like World Market.

Keywords: Seafood Bowl, Coconut Curry Seafood Bowl, Asian Seafood Bowl

Thai Coconut Curry Seafood Bowl