Red Thai Seafood Curry

seafood curry Curry dishes are one of my favorite and most frequently cooked meals.  The spices are some of my favorites and the versatility makes the dish so easy for a healthy go-to.  I often times throw in hearty vegetables like sweet potato, cauliflower, potato, and beans like chickpea.  Now that the weather is warming up I opt for lighter versions with seafood and keep the base more broth like.  You can easily make this more hearty by plating over a bed of rice, but I enjoy it lighter.  Seafood is a great source of protein.  It is also rich in vitamins and minerals and Omega 3’s which is great for the brain and body.

Red Thai Seafood Curry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 servings


  • Coconut oil or ghee
  • 2 minced garlic cloves
  • 1 tbsp fresh grated ginger
  • 2 tbsp red curry paste
  • 1 tsp curry powder
  • 1 can coconut milk
  • 2 servings of fish filets - I use 1 salmon 1 cod
  • 1 red bell pepper cut into matchsticks then halved
  • 1 cup steamed cauliflower florets
  • salt & pepper
  • cilantro for serving


  1. Heat oil in a large pan over medium to high. Add garlic, ginger, curry paste and powder. Cook for 30 seconds to 1 minute. Add coconut milk and large pinch of salt and cook for a few minutes until milk bubbles slightly. Add peppers, cauliflower, and chopped fish. Cover and simmer over medium heat for about 5 minutes, until fish is cooked through. Spoon into bowls and top with fresh cilantro.

seafood curry(1)

*Like most foods, it is important to purchase the best quality, especially with seafood.  This is a good article on seafood

** Meal prep and planning tips: on your prep day, get your garlic peeled.  Cut up the bell pepper and steam the cauliflower.  This cuts down on time and allows you to toss everything in and go!

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