| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 8g | 17g |
| sugars | fibre | protein | salt |
| 10g | 4g | 30g | 1.40g |
There’s a particular appreciation that comes out of my Cuban and Spanish roots for dishes that blend the richness of the sea with the vibrant, juicy flair of tropical fruits. That’s why the Thai Seafood Curry with Greater Galangal recipe holds a special place in my heart and my kitchen.
With layers of delicious, succulent seafood and a cornucopia of luscious tropical fruits, every bite of this curry is a flavor dance that somehow strikes a sublime balance between the exotic and the comforting. And the star of the show, the Greater Galangal, adds a unique touch that’s akin to ginger but with a distinct ‘peppery zing’ that can’t be missed.
Drawing Inspiration from Familiar Tastes
While traditionally a Thai dish, this recipe calls on familiar elements from my Mediterranean exposure. Amidst the bubbling coconut milk and fragrant curry, I see echoes of the hearty Spanish seafood stews and zesty, fruit-laden Caribbean dishes that are staples of my heritage.
The flavors of the Thai Seafood Curry with Greater Galangal burst with the same vivacity and warmth that I strive to bring to every salsa class. It’s a singular dish that stands alone yet it pairs effortlessly with Jasmine rice or even a simple crusty bread—a culinary pasodoble of contrasting but harmonizing notes.
A Bounty of Benefits in a Bowl
Food isn’t just for satisfying the taste buds, it should nourish the body, too. Happily, our Thai Seafood Curry carries a host of health benefits. For starters, the seafood offers a brilliant source of protein and Omega-3 fatty acids, good for cardiovascular health.
The tropical fruits present in this recipe are more than just sweet accents – they’re mini powerhouses of vitamins and fiber. And let’s not forget the Greater Galangal – a root with anti-inflammatory properties and a reputation for digestive aid, similar to its cousin ginger. Learn more about the health benefits of Greater Galangal here.
Whether you’re seeking the comfort of a wholesome meal or a tropical escape, this Thai Seafood Curry with Greater Galangal is a captivating culinary delight—a delicious fusion dish that’ll transport you to a vibrant, flavor-filled world. Buen Provecho!
What You’ll Need
- 1 lb shrimp, peeled and deveined
- 1 lb mussels
- 1 lb squid, cleaned and cut into rings
- 1 lb fish fillets, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 large onion, finely chopped
- 2 tablespoons fresh greater galangal, finely chopped
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 cups mixed tropical fruits (pineapple, mango, lychee), chopped
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 3 Kaffir lime leaves, torn
- 2 red chili peppers, sliced
- Salt to taste
- Lime wedges, for serving
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the garlic and onion and sauté until they become fragrant and the onion turns translucent, usually around 2 minutes.
Step Two
Add in the finely chopped greater galangal and red curry paste. Continue to stir for another 2 minutes until the paste is well distributed and cooked.
Step Three
Next, pour in the can of coconut milk. Stir well, ensuring the curry paste and coconut milk are thoroughly mixed.
Step Four
Add the fish sauce and sugar to the pot, stirring until the sugar is dissolved.
Step Five
Bring the curry sauce to a simmer, then add your shrimp, mussels, squid, and fish fillets to the pot. Let these ingredients simmer in the sauce for about 10 minutes, until the seafood is thoroughly cooked.
Step Six
Next, add the chopped tropical fruits into the pot. These will only need a few minutes to warm up in the sauce.
Step Seven
Last, add the basil leaves, cilantro leaves, torn Kaffir lime leaves, and sliced red chili peppers. Stir these into the curry, adding salt to taste. Allow everything to cook for another 2 to 3 minutes.
Step Eight
Serve the Thai Seafood Curry hot, garnished with lime wedges. This curry is excellent when paired with a side of steamed rice.
