Thai Red Curry Seafood

Ingredients

• 8 oz large shrimp, peeled and deveined
• 6 oz squid, cleaned and cut into rings
• 8 oz mussels, cleaned and debearded
• 2.5 tablespoons red curry paste
• 13.5 oz coconut milk (full-fat, canned)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice, freshly squeezed
• ¼ cup Thai basil or regular basil leaves
• 1 whole red bird's eye chili, thinly sliced (optional)

Instructions

1. 1

   Place each shrimp on a cutting board with the curve facing left, then slice along the back (top side) with a small sharp knife about 1/8-inch deep to remove the dark vein running lengthwise down the center; rinse under cold water.

2. 2

   Hold each squid tube sideways and slice crosswise into 1/4-inch-thick rings that look like onion rings; tentacles can stay whole or be cut in half.

3. 3

   Grasp each mussel by the fibrous beard (stringy part) sticking out from the shell and pull firmly to remove it; rinse each mussel under cold running water, rubbing the shell to remove any sand.

4. 4

   Cut the lime in half and roll it firmly on the cutting board under your palm to break down the flesh inside, making it easier to squeeze; squeeze into a small bowl until you have 1 tablespoon of juice.

5. 5

   Pick basil leaves from the stems; discard stems and stack the leaves into a small pile on the side of your cutting board.

6. 6

   Place a 12-inch skillet or large shallow pan over medium-high heat and wait 45 seconds until the pan bottom feels hot when you hold your hand 3 inches above it.

7. 7

   Pour 1 tablespoon of olive oil into the hot pan and swirl to coat the bottom; let it heat for 20 seconds until the oil shimmers and slides easily when you tilt the pan.

8. 8

   Spoon the 2.5 tablespoons of red curry paste into the center of the hot oil and stir constantly with a wooden spoon for 45 seconds until the paste becomes very fragrant and darkens slightly.

9. 9

   Pour the entire can of coconut milk into the pan, stir for 10 seconds with a wooden spoon to break up the paste, then let it come to a gentle bubble without stirring, about 3 minutes.

10. 10

    Once the mixture is simmering (small bubbles breaking the surface every 1–2 seconds), add all the shrimp in a single layer and stir gently once to turn them pink-side down; cook without stirring for 90 seconds until the bottom halves turn opaque pink.

11. 11

    Pour in the squid rings and stir once to distribute them evenly in the broth; cook for 90 seconds, stirring once halfway through, until the rings become opaque white and lose their raw look.

12. 12

    Add all the mussels to the pan and stir gently 2–3 times to submerge them into the liquid; cook for 90 seconds, then stir again and cook for another 90 seconds until the shells pop open.

13. 13

    Pour the 1 tablespoon of fish sauce around the edge of the pan and stir gently 3 times to distribute it evenly into the broth, tasting a tiny spoonful—the curry should taste savory and deep, not overwhelmingly salty.

14. 14

    Squeeze the 1 tablespoon of lime juice into the pan and stir gently once to combine; the curry should now taste balanced—bright, savory, creamy, and warm—with no single flavor dominating.

15. 15

    Remove the pan from heat and discard any mussels that did not open (they are unsafe to eat).

16. 16

    Divide the curry and all its seafood and broth equally between two large bowls, using a slotted spoon to ensure each bowl gets shrimp, squid, and mussels.

17. 17

    Scatter a handful of fresh basil leaves over the center of each bowl in a loose pile.

18. 18

    If using the red chili, place 2–3 thin slices on top of each bowl for color and optional heat; serve immediately while the curry is still steaming.

Tools you’ll need

• 12-inch skillet or large shallow pan with lid
• small sharp knife
• cutting board
• wooden spoon
• small bowl
• slotted spoon
• two large serving bowls

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