Thai Yellow Curry with Seafood

Thai Yellow Curry with Seafood
Photo by Scott Phillips


  • ¾ cup halved cherry tomatoes
  • ½ lb. sea bass (or other firm white fish), cut into bite-size pieces
  • ¾ cup sliced carrots (sliced 1/8-inch thick on an angle)
  • ¾ cup sliced button or cremini mushrooms (¼-inch-thick slices)
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • ¾ cup sliced onions (½-inch-thick slices)
  • Whole basil leaves (Thai or Italian), for garnish
  • + 7 more ingredients
    • ½ lb. squid, tubes cut into ½-inch-thick rings and tentacles cut into bite-size pieces
    • 1 (13.5- to 14-oz.) can coconut milk
    • ¼ cup yellow curry paste
    • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
    • ¼ cup loosely packed chopped fresh cilantro (leaves and tender stems)
    • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
    • 1 tsp. fish sauce; more as needed

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking


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