Thai Seafood Curry Recipe

Learn how to make authentic 15 minute Thai Seafood Curry recipe from cookbook author Jaden Hair of Steamy Kitchen. Full recipe at


  1. Jaden…thanks for your videos….I've learned a lot of "tips" that are very helpful. My experience with Thai Red Curry calls for heating your coconut milk (1/4 cup) until it "destabilizes" and separates into coconut oil and coconut milk. At that point add the curry paste and "saute" it in the coconut oil to flavor the oil. Remembering that curry paste is made of raw herbs I have more emphasis on the saute process so as to release all the flavors from the herb paste into the oil…and then into the coconut milk. Otherwise its basically "boiling" the herbs in coconut milk. (similar to steaming your shrimp in a stir fry rather than searing them and allowing for caramelization to occur). Finally seasoning with fish sauce, lime juice and palm sugar to taste. And of course Thai basil. Just the way I do it. Can't wait to get some of your cookbooks. And I love the videos. Short, full of information and too the point. But with lots of valuable "tips" along the way that can be used in a variety of dishes. Thanks again….

Leave a Reply