This Thai Seafood Curry is sweet, spicy, tangy, creamy, flavorful and made with THREE types of seafood! This one-pot dinner is so quick to make and super healthy!
This Thai seafood curry is a healthy flavor explosion in your mouth. Tender shrimp and tilapia, salty sardines, crunchy shrimp, and a fresh, tangy, rich, creamy sauce.
This might just be one of the most flavorful recipes I’ve ever made…and the fact that it’s healthy just blows my mind!
- Coconut Oil – used to cook the veggies.
- Green Curry Paste – green curry is bright, fresh, and sweet which goes perfectly with the seafood.
- Yellow Onion, Red Bell Pepper, and Carrot – a classic, sweet, colorful, perfectly crunchy veggie blend.
- Garlic – adds subtle nuttiness to round out other brighter, tangier flavors.
- Lite Coconut Milk, Water, Lime Juice, Soy Sauce, and Fish Sauce – the base for a creamy, tangy, bright, salty sauce.
- Ground Ginger, Red Pepper Flakes, and Salt – gives an already ultra-flavorful sauce another layer of earthy, spicy flavor.
- Brown Sugar – thickens and sweetens the sauce to round out the tangy saltiness from the soy sauce and fish sauce.
- Canned Sardines – I use Chicken of the Sea Sardines in Water. Make sure to drain and chop the sardines before adding them into the curry.
- Shrimp – adds delicious firm, slightly crispy textures which is so delicious next to the softer fish.
- Tilapia – adds a mild, slightly sweet flavor and tender texture.
- Spinach – adds a bit of green to the dish and a boost of nutrition.
- Peanuts – I use lightly salted and roasted peanuts.
- Cilantro – for garnish, if desired! Adds brightness and freshness.
How to make
Preparing seafood has always been out of my comfort zone…don’t ask me why but I do find it super intimidating. Luckily this recipe is SO EASY!
- Melt oil in a saute pan then stir in curry paste, onion, pepper, and carrot. Cook until the veggies are tender.
- Mix in garlic, ginger, pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar then bring to a simmer.
- Add in sardines, shrimp, tilapia, and spinach then simmer until the shrimp and fish are cooked. Mix in peanuts and cilantro then serve over rice and enjoy!
Can you use frozen shrimp?
You can use either fresh or frozen shrimp in this recipe, although I prefer the flavor and texture of fresh shrimp.
If you’re using fresh shrimp you’ll want to peel, devein, and remove the tails. If you’re using frozen shrimp, you’ll want to thaw it first.
To thaw frozen shrimp, I recommend following any specific instructions on the package of frozen shrimp you have but generally you should submerge the shrimp in cool water for anywhere from 10-30 minutes or in the fridge overnight.
Can you use frozen tilapia?
You can but I definitely prefer the texture and taste of fresh tilapia.
If you are using frozen tilapia, you’ll want to thaw it before using it in the curry.
To thaw frozen tilapia, either leave it in the fridge overnight or, if low on time, place it in a bowl of cool water and let it sit until fully thawed. Change the water every 20 minutes or so to ensure it doesn’t get too warm.
- Use other seafood. Swap the tilapia, sardines, or shrimp for mussels, clams, or sea scallops of preferred.
- Use another meat. Chicken would also be delicious in this recipe.
- Add more veggies. Try broccoli, cauliflower, peas, kale, etc. If you’re using tougher veggies like broccoli or cauliflower, make sure they’re chopped pretty small so they cook all the way through.
What to serve with seafood curry
This seafood curry is delicious over a bed of brown rice but you could also serve it over basmati rice, coconut lime rice, quinoa, or even cauliflower rice for a low-carb version!
It’s also delicious served alongside some yummy, flavorful sides!
How to store
Leftover seafood curry will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove.
Thai Seafood Curry Recipe
Equipment for this recipe
- 1/2 tablespoon coconut oil
- 1/4 cup green curry paste
- 1/2 small yellow onion diced
- 1 red bell pepper cut into thin strips
- 1 carrot peeled and sliced on the diagonal
- 4 cloves garlic minced or pressed
- 1/2 teaspoon ground ginger
- 1/2 - 1 teaspoon red pepper flakes optional
- 1 teaspoon salt more or less to taste
- 1 (13.6) oz can lite coconut milk
- 1 cup water
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 1 (3.75 oz) package Chicken of the Sea® Sardines in Water drained and roughly chopped
- 1/2 pound shrimp raw peeled deveined tails off (about 12 medium shrimp)
- 1/2 pound tilapia cut into large chunks
- 1 cup Spinach packed
- 1/4 cup lightly salted roasted peanuts chopped + more for garnish
- 1/4 cup Cilantro chopped + more for garnish
- Melt oil in a large stockpot (or straight edged saute pan) over medium heat.
- Once melted, stir in curry paste, onion, pepper, and carrot.
- Saute for 5 minutes.
- Add in garlic, ginger, optional pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar.
- Stir to combine and bring to a simmer.
- Once simmering, stir in Chicken of the Sea® Sardines in Water, shrimp, tilapia, and spinach.
- Simmer for 5 minutes or until shrimp and fish are cooked to your liking (may be more or less than 5 minutes).
- Stir in peanuts and cilantro.
- Taste and re-season if necessary and serve over brown rice!
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*Note: Nutrition information is estimated and varies based on products used.