Authentic Thai Red Curry with Mixed Seafood and Vegetables: A Feast of Flavors

Thai cuisine is renowned for its bold flavors, aromatic herbs, and vibrant colors. One dish that perfectly embodies these characteristics is the authentic Thai red curry with mixed seafood and vegetables. This savory and spicy dish is a culinary masterpiece that will take your taste buds on a journey to the bustling markets of Thailand.

Thai red curry is a coconut milk-based curry that gets its vibrant red color from the red chilies and paprika used in the curry paste. The richness of the coconut milk perfectly balances the spiciness of the curry paste, creating a harmonious blend of flavors that is simply irresistible.

When it comes to making an authentic Thai red curry, fresh ingredients are key. For this recipe, we will be using a mix of seafood such as shrimp, squid, and mussels, along with an assortment of vegetables like bell peppers, bamboo shoots, and Thai eggplants. This combination of seafood and vegetables not only adds a variety of textures to the dish but also enhances the overall flavor profile.

To begin making the red curry, start by preparing the curry paste. The paste is made by blending together red chilies, garlic, lemongrass, galangal, kaffir lime leaves, and shrimp paste. This aromatic paste forms the base of the curry and is what gives it its distinctive flavor.

Once the curry paste is ready, heat some coconut milk in a wok or large pan. Add the curry paste and sauté it until fragrant. Then, add the rest of the coconut milk and bring it to a gentle simmer. This step allows the flavors of the curry paste to infuse into the coconut milk, creating a rich and creamy base for the curry.

Next, add the seafood and vegetables to the curry and let them cook until the seafood is tender and cooked through. Be careful not to overcook the seafood, as it can become tough and rubbery. Once the seafood is cooked, season the curry with fish sauce, sugar, and lime juice to taste.

Serve the Thai red curry hot over steamed jasmine rice and garnish with fresh Thai basil leaves and sliced red chilies. The combination of the fragrant curry, tender seafood, and crunchy vegetables creates a symphony of flavors that is sure to impress even the most discerning palate.

So, the next time you’re craving a taste of Thailand, whip up a batch of this authentic Thai red curry with mixed seafood and vegetables. Your taste buds will thank you!

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients:

• 1 can (14 oz) coconut milk
• 2-3 tbsp red curry paste
• 200g mixed seafood (shrimp, squid, mussels)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup bamboo shoots
• 6-8 Thai eggplants, halved
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp lime juice
• Fresh Thai basil leaves for garnish
• Sliced red chilies for garnish

Instructions:

• In a blender, blend together red chilies, garlic, lemongrass, galangal, kaffir lime leaves, and shrimp paste to make the curry paste.
• Heat some coconut milk in a wok or large pan. Add the curry paste and sauté until fragrant.
• Add the rest of the coconut milk and bring to a gentle simmer.
• Add the mixed seafood, bell peppers, bamboo shoots, and Thai eggplants.
• Cook until seafood is tender and cooked through.
• Season with fish sauce, sugar, and lime juice to taste.
• Serve hot over steamed jasmine rice and garnish with Thai basil leaves and sliced red chilies.