Thai Coconut Seafood Curry

Thai Coconut Seafood Curry

By now you should know that we are big fans of Thai food. We are even bigger fans of seafood. This dish is a new take on the tom yum goong dish but combines the sweet taste of fresh mussels, coconut cream and red Thai curry to create a sweet and sour curry which pairs beautifully with steamed basmati rice.


  • 15 fresh mussels scrubbed and cleaned
  • 10 large prawns shelled and deveined
  • 3 tablespoons of red Thai curry paste (store bought)
  • 2 inch piece of galangal minced
  • 4 cloves of garlic minced
  • 2 shallots finely chopped
  • 2 Thai red chillies finely chopped
  • 20g of corriender leaves roughly chopped
  • 20g fresh basil leaves roughly chopped
  • 1/2 large onion sliced
  • 1/2 red bell pepper julienned
  • 1/4 cup of dry white wine
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fish sauce
  • 1 teaspoon of white sugar
  • 1l of chicken stock
  • 400ml of coconut milk
  • 2 tablespoons of lemon juice
  • 2 tablespoons of vegetable oil


  1. Heat oil in a large pot.
  2. Fry the galangal, garlic, challots and red chillies until fragrant.
  3. Add the red Thai curry paste and fry for another 2-3 minutes.
  4. Add the chicken stock and bring to a simmer.
  5. Add the wine, soy sauce, fish sauce and sugar.
  6. Add the coconut milk and bring to a boil.
  7. Add the corriender, basil, onions and bell peppers. Simmer for another 3-4 minutes.
  8. Add the mussels and prawns. Cook on medium heat for about 10 minutes until the mussels open and prawns turn pink.
  9. Discard any unopened mussels.
  10. Add the lemon juice and sprinkle some additional chopped corriender.
  11. Serve hot with white rice

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