This is a fragrant, spicy, and rich curry packed with a variety of seafood and vegetables, offering a true taste of Thai cuisine with its balance of sweet, sour, salty, and spicy flavours.
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
This recipe is rich in protein from seafood, with moderate fat content and a good balance of vegetables (nutri-score).
Ingredients
For the curry paste:
- Thai shallots, 5 small, roughly chopped
- Lemongrass stalks, 2, roughly chopped
- Garlic cloves, 6, roughly chopped
- Thai green chillies, 4, roughly chopped
- White peppercorns, 1 tsp
- Fresh ginger or galangal, 4cm piece
- Shrimp paste, 10g
- Coriander, 20g, stalks and leaves separated
- Salt, ½ tsp
For the curry:
- Vegetable oil, 2 tbsp
- Palm sugar, 20g
- Thai fish sauce, 4 tbsp
- Rice wine, 100ml
- Baby aubergines, 3, halved
- Bamboo shoots, 225g tin
- French beans, 100g
- Chicken stock, 1 litre
- Green peppercorns, 3 stems
- Lime leaves, 6
- Live clams, 250g, scrubbed and debearded
- Raw tiger prawns, 6 large, prepared
- Scallops, 3, prepared
- Squid, 2 medium, prepared
- Bream or snapper fillets, 2 medium, cut into 4 pieces
- Thai basil, 1 large bunch, leaves torn
To garnish:
- Thai basil leaves, 2 tbsp
- Coriander leaves, 2 tbsp
- Mint leaves, 2 tbsp
- Red chilli, 1, finely sliced
Method
Prepare the Curry Paste
- Add all curry paste ingredients to a food processor.
- Blend until smooth.
- Set aside.
Cook the Curry
- Heat oil in a large, lidded sauté pan over medium heat.
- Add 2-3 tablespoons of curry paste and cook for 3-4 minutes.
- Add sugar, fish sauce, rice wine, vegetables, chicken stock, green peppercorns, and lime leaves.
- Bring to a simmer.
Add Seafood
- Discard any broken or unopened clams.
- Add remaining clams to the curry.
- Cover and cook for 2 minutes until clams open. Discard any that remain closed.
- Add remaining fish and cook until prawns are cooked through.
Finish and Serve
- Finely chop reserved coriander leaves.
- Stir chopped coriander and torn basil leaves through the curry.
- Spoon into a serving bowl.
- Garnish with basil, coriander, mint leaves, and sliced red chilli.
Nutri-score Health Check
This recipe receives a Nutri-Score of B, indicating it’s a well-balanced option. The score is primarily due to the high protein content from various seafood, which is rich in essential nutrients. The dish also includes a variety of vegetables, adding fiber and vitamins. However, the use of fish sauce and palm sugar contributes to sodium and sugar content. To improve the score, consider reducing the amount of fish sauce and sugar, and increasing the proportion of vegetables.
