Craving a vibrant, flavorful, and healthy meal that's surprisingly easy to make? Look no further than this one-pan steamed seafood curry, a delightful twist on classic Thai cuisine. Forget complicated recipes and messy cleanups; this recipe simplifies the process, allowing you to enjoy the rich, aromatic flavors of a restaurant-quality curry without the fuss. Imagine succulent shrimp, tender scallops, and flaky white fish swimming in a fragrant coconut milk broth, infused with the warming spices of lemongrass, galangal, and chili. This light yet satisfying dish is perfect for a weeknight dinner or a special occasion.
This easy-to-follow recipe prioritizes fresh, high-quality ingredients to elevate the taste experience. The steaming method locks in the seafood's natural juices, creating a tender and juicy texture that's simply irresistible. Ready to embark on a culinary adventure? Let's dive into the detailed, step-by-step instructions below to create this incredible one-pan steamed seafood curry.
Tools Needed
- Pan
Ingredients
- Shredded fish meat
- Shrimp
- Squid
- 1 whole egg: 1
- Red curry paste
- Red chili peppers
- Moringa leaves
- Kaffir lime leaves
- Basil
- Bai Muang Rak (Thai herb)
- Coconut milk
- Fish sauce
- Sugar
- Cabbage
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Clean, peel, and cut the shrimp and squid.
- Cut into strips, remove seeds, and soak in water to soften and curl them.
- Cut kaffir lime leaves, Moringa leaves, basil, and Bai Muang Rak into strips.
- Cut into small, easily chewable pieces.
- Mix ready-made coconut milk with rice flour (or corn/wheat flour) until smooth.
Step 2. Combine and Steam the Curry
- Combine the fish, egg, curry paste, fish sauce, and sugar in a bowl. Mix well until the ingredients are well combined and slightly sticky.
- Add the prepared herbs and cabbage to the fish mixture.
- Add a small amount of water to the pan to prevent sticking. (Optional)
- Add the seafood (shrimp and squid) to the mixture in the pan.
- Cover the pan and cook over medium-low heat for 8-10 minutes, or until cooked through.
Step 3. Thicken and Finish the Coconut Milk Topping
- Cook the coconut milk mixture over medium heat, stirring constantly, until thickened.
- Pour the thickened coconut milk topping over the cooked steamed curry.
Step 4. Garnish and Serve
- Add soaked chili peppers and shredded kaffir lime leaves for garnish.
- Serve and enjoy!
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Soaking the chili peppers in water helps them curl and adds a beautiful presentation.
- Mixing the fish mixture well creates a sticky, bouncy texture.
- Adding a little water to the pan prevents the curry from sticking to the bottom.
- Banana leaves can be used for extra flavor and to help with handling, but are optional.
- Adjust the amount of coconut milk to achieve your desired consistency.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I substitute the seafood?
Absolutely! Feel free to swap out the shrimp, scallops, and fish for other types of seafood like mussels, clams, or even tofu for a vegetarian option. Adjust cooking time as needed based on the seafood's thickness.
2. What if I don't have all the Thai ingredients?
Don't worry! You can adapt the recipe. If you're missing lemongrass or galangal, you can substitute with ginger and a bit more lime juice. Adjust the chili to your spice preference.
3. Can I make this ahead of time?
It's best enjoyed fresh, but you can prepare the curry paste and vegetable mixture ahead of time. Store them separately in the refrigerator and combine just before steaming for the best flavor and texture.
This one-pan steamed seafood curry offers a delightful balance of flavors and textures, making it a perfect weeknight meal or impressive dish for guests. The simplicity of the recipe belies the incredible depth of flavor achieved through fresh ingredients and a gentle steaming technique. Enjoy the vibrant taste of Thailand from the comfort of your own kitchen!