5-Star Seafood Coconut Curry: 4 Simple Steps to Incredible Flavour
This Seafood Coconut Curry sort of just happened. Sometimes when you hop into the kitchen it makes more sense to get two pots going rather than just one. Often one-pot dishes both contain the essentials like onion and garlic, so while you’re chopping you might as well double up!
This seafood coconut curry was at first an afterthought, then became a real contender at the dinner table! While Jody was whipping up her Smoky Tomato Tortellini, this curry also happened on the side! How fun to have dueling one-pot dishes at the table, and amongst the four kids, this one got five stars.
This Seafood Coconut Curry is starts with some essential Asian pantry ingredients: lemongrass (which we buy chopped and frozen from T&T Supermarket), Aroy D red curry paste, and creamy coconut milk — balanced by one of our favourite secret ingredients: miso paste, for that deep umami kick. Having a jar of ginger-garlic paste on hand also cuts down on the chopping time, but you can definitely use fresh and zip it up in your mini chopper.
Made with shrimp, fish, and scallops (or calamari), this curry is rich, aromatic, and surprisingly easy.
It’s ready in the time it takes to cook and rest your rice. Remember– fish & seafood cooks really quickly, and, more often than not, is added at the END of the cooking process. This coconut curry is restaurant-worthy (without the restaurant bill).
- Prep Time: 15 mins
- Cook Time: 15 minutes
- Total Time: 30 mins
- Yield: 4 servings
Ingredients
- 1 medium cooking onion, thinly sliced
- 3 tbsp. chopped lemongrass (find this convenient product in the freezer section of Asian supermarkets), or the chopped lemongrass you can find in a tube at some grocery stores!
- 2 tbsp. ginger-garlic paste
- 1 1/2 tsp. (or more or less to taste) Red Curry Paste ( we use this kind)
- 1 tsp. white Miso paste
- 1 small puck of palm sugar (or 1 tbsp. brown sugar), dissolved in 1/4 cup boiling water
- 1 can Coconut Milk
- 2 tbsp. fish sauce
- 6-8 lime leaves
- juice of 1 lime
- 1 lb. medium to large shrimp, peeled & deveined
- 1/2 lb firm, white fish, such as cod
- 1/2 lb. scallops or calamari (sliced)
- Oil, as needed
- Kosher Salt, as needed
- Jasmine Rice for serving (learn how to cook it HERE)
- Lime wedges for serving
Instructions
- Preheat a large pot over medium heat. Add a swirl of oil, followed by onions.
- Cook onions for a couple minutes until soft, then stir in lemongrass and ginger-garlic paste. Cook for one minute.
- Stir in curry paste and miso paste, distributing well, then stir in palm sugar/brown sugar liquid. Bring to a boil and cook until thickened.
- Stir in coconut milk, fish sauce and lime juice. Fill the coconut milk can up about halfway with water, to both clean out and add some more liquid to the curry.
- Bring up to a high simmer, and cook for 5-7 minutes to reduce slightly and bring flavours together.
- Meanwhile, you can clean your shrimp and slice your calamari or scallops. The fish can be added whole, as it will naturally flake once it is cooked.
- Reduce heat to low and add in shrimp, fish & scallops or calamari. Cover to poach slowly for 3-4 minutes or until shrimp is pink and fish is flaking.
- Serve with Jasmine rice and lime wedges!
Notes
This coconut curry is really a blueprint for so many other types. Here’s our Chef’s Notes & Substitutions!
Seafood Swaps
Use what’s fresh and available, the recipe works beautifully with:
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Mussels or clams (add last, and steam until they open)
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Salmon or Arctic char for a richer version
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Tofu or chickpeas for a pescatarian-to-vegetarian twist
Vegetable Options
Keep it simple–just one veg to keep the sauce balanced. This isn’t Sharron’s 1980 stir-fry…
Try asparagus tips, green beans, bok choy, or cauliflower florets.
Make It Creamier (or Lighter)
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For an indulgent texture, use a little coconut cream, and coconut oil for sweating the onions.
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For a lighter curry, swap half the coconut milk with chicken or vegetable stock.
- We don’t love the fake ingredients that you can sometimes find in ‘light’ coconut milk.
Spice Control
Love heat? Add extra red curry paste or a pinch of chili flakes.
Prefer mild? Start with half the curry paste and taste as you go.
Storage & Make-Ahead Tips
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Store: Refrigerate leftovers for up to 2 days.
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Reheat: Gently on the stove (avoid boiling or the seafood will toughen).
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Make-Ahead Tip: Prepare the sauce up to the coconut milk stage, then add seafood fresh when ready to serve.
FAQ: Seafood Coconut Curry Questions
Can I use frozen seafood?
Yes! Just thaw it overnight in the fridge and pat dry before adding to the curry. Often seafood is FAS or frozen at sea, so there is residual water in the packaging. Avoid adding that to your curry.
Do I need lemongrass?
It adds brightness, but if unavailable, use 1 tsp grated lime zest and a squeeze of extra lime juice.
Can I make this dairy-free?
It already is! Just make sure your curry paste doesn’t contain shrimp paste if serving to vegetarians.
What can I serve with it besides rice?
A rice noodle would be amazing, or even a thin angel hair pasta. We also love adding peeled, diced potatoes to the curry sauce while it’s simmering, just make sure the potatoes are fork tender before adding the seafood so plan your timing accordingly.
Find it online: https://blog.theculinarystudio.ca/recipes/seafood-coconut-curry/