Craving a vibrant, flavorful meal that's ready in minutes? This Quick Shrimp & Squid Thai Curry Stir-Fry is your answer! Packed with the explosive tastes of Thailand, this recipe delivers a delightful balance of sweet, savory, spicy, and tangy all in one delicious dish. Tender shrimp and succulent squid are tossed in a fragrant coconut milk-based curry sauce, infused with the aromatic essence of lemongrass, galangal, and chilies. It's a perfect weeknight dinner that's both satisfying and surprisingly healthy.
Forget complicated cooking techniques and lengthy prep times. This recipe is designed for busy individuals who still want to enjoy restaurant-quality food at home. With minimal ingredients and simple steps, you'll be enjoying this incredible Thai curry in under 30 minutes. Ready to embark on this culinary adventure? Let's dive into the easy step-by-step instructions below.
Tools Needed
- Stove
- Frying pan/wok
Ingredients
- Eggs: 3
- Shrimp
- Squid
- Tamarind powder: 1 teaspoon
- Chicken broth
- Oyster sauce: 2 tablespoons
- Black pepper: 2 teaspoons
- Seasoning sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Mushroom sauce: 1 tablespoon
- Evaporated milk: 2 cups
- Garlic
- Ginger
- Lemon grass
- Onion: 1/2
- Green onion/Spring onion: 1/2
- Celery
- Chili paste
- Kaffir lime leaves
- White pepper
- Chili flakes/powder (optional)
Step-by-Step Instructions
Step 1. Prepare Sauce and Ingredients
- In a bowl, combine tamarind powder, chicken broth, oyster sauce, black pepper, seasoning sauce, sesame oil, mushroom sauce, and evaporated milk (start with 1 cup, add more if needed). Mix well and set aside.
- Chop garlic, ginger, half an onion, and half of the green onions (about half-inch pieces). Prepare celery (similar size to green onions). Set aside.
Step 2. Stir-fry Aromatics and Seafood
- Heat oil in a wok/frying pan. Add garlic, ginger, and lemongrass. Cook until softened.
- Add the chopped onion, then add the cleaned shrimp and squid. Stir-fry until about 50% cooked.
Step 3. Simmer in Curry Sauce
- Add the prepared sauce, white pepper, and stir well. If using, add kaffir lime leaves (can be torn or chopped).
- Reduce heat and simmer until the sauce thickens and the shrimp and squid are cooked through. Add chili paste (if using).
Step 4. Garnish and Serve
- Garnish with remaining green onions and celery. Serve hot over rice.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- If you don't have scallops, you can omit them or substitute with another seafood.
- Adjust the amount of chili paste to your preferred level of spiciness.
- Don't overcook the shrimp and squid, as they can become tough.
Nutrition
- Calories: 400-600
- Fat: 20-35g
- Carbs: 25-40g
- Protein: 30-45g
FAQs
1. Can I substitute the shrimp or squid?
Yes! Chicken, tofu, or even firm white fish would work well as substitutes. Adjust cooking time as needed depending on the protein used.
2. How can I adjust the spice level?
Control the heat by adjusting the amount of chili paste or red chilies you add. Start with less and add more to your preference. You can also omit them entirely for a milder curry.
This Quick Shrimp & Squid Thai Curry Stir-Fry is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a casual gathering. Its vibrant flavors and ease of preparation make it a recipe you'll return to again and again. Enjoy the delicious results of this simple yet satisfying Thai culinary adventure!