Thai Curry Recipe With Shrimp And Cod
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If you love Thai flavors, this Thai curry recipe with shrimp and cod is one you absolutely have to try for dinner tonight. It’s fast and easy to make, and uses frozen seafood. No need to thaw! Just chop your veggies and start cooking.
As some of you know, I recently started a cooking group here in Spain. It’s a group of expat and immigrant women who come to my home and we all cook a few predetermined dishes and then share the meal together. We make enough for two servings each, so that we have one to enjoy together, and one to take home to enjoy the next day. It’s a fun way to build community, and I look forward to it each month.
At our last meeting, we made this curry recipe and some fresh spring rolls with peanut sauce to go with it. We served this over rice, although quinoa would be great here as well. You can also enjoy this all by itself as more of a hearty stew if you don’t want to add the additional carbs. Either way, it’s very flavorful and incredibly satisfying.
Thai Curry Recipe Tips
- Chop your veggies on the smaller side. It will give the overall texture of the finished curry a nicer texture.
- When the curry has been stewing for a bit and the fish is soft, use a wooden spoon to break up the cod into small pieces while stirring. The smaller, the better for overall texture.
- Don’t skimp on the fresh herbs for garnish. It really adds great flavor to this dish.
What You’ll Need To Make Thai Curry With Shrimp And Cod
Virgin coconut oil – This is the stuff that is hardens as it cools.
Red onion – Yellow onion will work in a pinch.
Garlic – Pick the largest cloves off the bulb.
Fresh ginger – Peeling this is up to you. I peeled mine, but you don’t have to.
Red bell pepper – Yellow or orange peppers are fine too, but red is sweetest, which works well here.
Zucchini
Thai red curry paste – This is found in the ethnic aisle at the grocery store, or you can order it from Amazon. Thai Kitchen is a fantastic brand, and widely available.
Full-fat coconut milk – You want the full-fat version in a can, not the refrigerated stuff in a carton. They are two different animals.
Vegetable stock – Stock or broth. Either will work. Just make sure there is no added sugar.
Lime juice – You’ll want fresh limes for this. Bottle juice can work, but it doesn’t provide the same freshness of flavor.
Sweetener – Such as coconut sugar, honey or maple syrup.
Shrimp
Cod
Salt
Ground black pepper
Fresh parsley or cilantro – For garnish. Don’t skip this! It adds a whole other level of flavor that is delicious!
Cooked rice – Or quinoa
How To Make Thai Curry With Shrimp And Cod
Heat coconut oil in a large pan over medium heat. Sauté onion until soft (2–3 min). Add garlic, ginger, bell pepper and curry paste. Stir for 1 min.
Pour in coconut milk and broth. Stir in lime juice, sweetener, salt, and pepper. Simmer for 5 min.
Add the zucchini and frozen seafood. Simmer for another 15-20 minutes, or until the fish easily falls apart when prodded.
Ladle over brown jasmine rice or quinoa and garnish with lime wedges and fresh herbs such as parsley or cilantro.
Storage
Store leftovers in an airtight container and keep in the fridge for up to three days.
Freezing
Freezing is not recommended for this recipe.
Reheating
Reheat in a pot on the stovetop.
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Thai Curry Recipe With Shrimp And Cod
Equipment
- 1 medium to large stock pot
Ingredients
- 1 tbsp. coconut oil
- 1 cup diced red onion
- 4 large garlic cloves (pressed or minced)
- 1 inch ginger root (peeled and grated)
- 1 cup diced red bell pepper
- 1 medium zucchini (quartered and sliced)
- 2 tbsp. Thai red curry paste
- 14 oz. can coconut milk (full fat, not light)
- 1 cup vegetable broth (or seafood stock)
- 1 tbsp. fresh lime juice
- 1 tbsp. sweetener (any type you feel comfortable using – If you choose stevia, use a ¼ tsp. of the liquid stuff)
- ½ tsp. ground black pepper (or more if you like it spicy)
- 1 lb. frozen shrimp
- 1 lb. frozen cod (no skin)
- cooked rice or quinoa (cooked separately for serving – optional)
- 1 bunch fresh parsley or cilantro (optional for garnish)
Instructions
- Heat coconut oil in a large pan over medium heat. Sauté onion until soft (2–3 min). Add garlic, ginger, bell pepper and curry paste. Stir for 1 min.
- Pour in coconut milk and broth. Stir in lime juice, sweetener, salt, and pepper. Simmer for 5 min.
- Add the zucchini and frozen seafood. Simmer for another 15-20 minutes, or until the fish easily falls apart when prodded.
- Ladle over brown jasmine rice or quinoa and garnish with lime wedges and fresh herbs such as parsley or cilantro.
Notes
Nutrition
