Best Coconut Seafood Curry Recipes

THAI SEAFOOD COCONUT CURRY SOUP

Thai Seafood Coconut Curry Soup image

A delicious exotic coconut curry soup. The coconut milk adds a richness that goes well with the seafood. Serve over cellophane noodles if you desire a more substantial meal.

Provided by brittneyart

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

5 cups fish stock
2 tablespoons chopped lemongrass
2 tablespoons grated fresh ginger
5 cloves garlic, crushed
2 tablespoons fish sauce, or to taste
ground black pepper to taste
1 tablespoon sesame oil
1 large onion, diced
1 tablespoon Thai green curry paste
1 pound cooked, peeled, and deveined shrimp
8 ounces Mussel, with shell, yield after shell removed, cooked
1 (13.5 ounce) can coconut milk
½ teaspoon white sugar
½ lemon, juiced
2 tablespoons chopped fresh cilantro

Steps:

Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 14.1 g, Cholesterol 259.4 mg, Fat 30.2 g, Fiber 1.9 g, Protein 48.6 g, SaturatedFat 19.7 g, Sodium 2040.4 mg, Sugar 4.2 g

SEAFOOD AND VEGETABLE COCONUT CURRY SOUP

Seafood and Vegetable Coconut Curry Soup image

I just made this up based on Thai soups I've had in the past. I like to make it spicy, but you can adjust the recipe according to your taste.

Provided by mak4ttack

Categories World Cuisine Recipes Asian

Time 19m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
3 green onions, chopped
10 uncooked medium shrimp, peeled and deveined
6 sea scallops
2 (17.5 ounce) cans coconut water
6 mushrooms, thinly sliced
2 baby zucchini, sliced thinly
¼ cup pickled jalapeno peppers
4 teaspoons yellow curry powder
1 tablespoon salt
1 teaspoon vegetable bouillon (such as Better Than Bouillon®)
1 dash sriracha sauce

Steps:

Heat olive oil in a skillet over medium heat. Add green onion; cook and stir until wilted, about 2 minutes. Add shrimp and scallops; cook until they begin to turn opaque, about 2 minutes more. Pour in coconut water; bring to a boil. Stir in mushrooms, zucchini, jalapeno peppers, curry powder, salt, bouillon, and sriracha sauce; cook until flavors blend, 5 to 10 minutes more.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 13.7 g, Cholesterol 39.9 mg, Fat 11.7 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 2 g, Sodium 2216.5 mg, Sugar 1.5 g

COCONUT SEAFOOD CURRY

Coconut Seafood Curry image

I have made this a few times and I think all the flavours work together really well and it is very yummy fish curry recipe. The great thing with this recipe is you can use whatever you have on hand, I have listed ingredients below but feel free to change any of them for your favourite seafood, you can make it different every time, trying different combo's.

Provided by The Flying Chef

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

300 -350 g firm white fish fillets, cut into pieces (I used halibut, but cod, perch, bass any are fine.)
8 scallops (allows for 2 per person.)
12 squid rings (allows for 3 per person.)
12 -16 prawns, shelled, deveined (3-4 per person I buy medium to largish size prawns.)
1 1/2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 teaspoons gingerroot, grated
3/4 teaspoon turmeric, ground
1 1/2 teaspoons cumin, ground
1 1/2 teaspoons coriander, ground
1 teaspoon mustard seeds
1 cinnamon stick
1 1/2 teaspoons sambal oelek (I heap my spoonfuls, but adjust for desired taste.)
400 ml coconut cream (I use Kara brand I really like the flavour.)
1 teaspoon sugar
50 ml pineapple juice

Steps:

Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
Add coconut cream, stir until well combined.
NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
Add sugar and juice, stir until mixed.
Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.
I served mine over sweet potato mash, but it is also good over rice as well.

Nutrition Facts : Calories 619.2, Fat 26.9, SaturatedFat 20.1, Cholesterol 80.1, Sodium 321.5, Carbohydrate 73.7, Fiber 1, Sugar 67.1, Protein 22.1

SEAFOOD LAKSA (MALAYSIAN COCONUT CURRY)

Seafood Laksa (Malaysian Coconut Curry) image

This is such a versatile dish since you can pick your own topping and proteins. Add chicken, pork or beef or don't use seafood at all. Tofu for vegetarian. Yum

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 14

Ingredients

2 tablespoon(s) coconut oil
3 tablespoon(s) laksa paste or make your own from scratch
3 tablespoon(s) brown sugar
6 cup(s) chicken or seafood stock
8 kefir leaves
1 can(s) 13.5 oz coconut milk
1/2 cup(s) lobster meat chopped
1/2 cup(s) crab meat chopped
12 large shrimp peeled and deveined
4 large scallops cut into 4ths.
juice from 1 lime
1 tablespoon(s) fish sauce
8 ounce(s) rice noodles cooked according to package directions
toppings of choice like bean sprouts, microgreen, cilantro, scallions, lime wedges the skies the limit w

Steps:

Add the oil to a large pot. Add the Laksa paste and brown sugar. Cook 1 minute until fragrant. Pour in the chicken or seafood stock and add the Kefir leaves. Simmer for 5 minutes. Add the coconut milk and simmer 5 more minutes. Add the lime juice and fish sauce. Taste and adjust for more lime or fish sauce.
Add the shrimp and cook 1 minute. Then add the scallops, lobster and crab meat. Cook 1 more minute and remove from heat. Remove Kefir leaves and discard
Place the rice noodles in a bowl. Ladle the curry over the noodles and top with favorite toppings. I used scallions, red onion, microgreen, cilantro and bean sprouts plus extra lime wedge.