14 Comforting Thai Seafood Recipes for Ocean-Inspired Bowls That Soothe

If you’re anything like me, nothing conjures up the soothing essence of the sea quite like Thai seafood dishes. These 14 comforting recipes are a celebration of bold flavors and fresh ingredients. Each bowl offers a unique story, from the spicy zing of Thai shrimp curry to the aromatic charm of Tom Yum Goong. Perfect for when you’re craving a taste of the ocean’s bounty. Let’s explore these delightful recipes together.

Spicy Thai Shrimp Curry

Spicy Thai Shrimp Curry is a vibrant and aromatic dish that captures the essence of Thai cuisine. This dish combines succulent shrimp with a rich and creamy coconut milk base, infused with the heat of red curry paste and the freshness of lime leaves and basil. The balance of flavors is enhanced by the addition of fish sauce and sugar, which add depth and complexity to the dish. This curry is perfect for those who love a little heat and a lot of flavor, and it pairs wonderfully with steamed jasmine rice.

The beauty of this dish lies in its simplicity and the quickness with which it can be prepared, making it an ideal choice for a weeknight dinner or a special occasion. The key to a successful Spicy Thai Shrimp Curry is in the freshness of the ingredients and the quality of the curry paste. By using fresh shrimp and aromatic herbs, you guarantee that every bite is bursting with authentic Thai flavors. This recipe serves 4-6 people, making it a great option for family meals or entertaining guests.

Ingredients (Serves 4-6):

• 1 ½ pounds large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 tablespoons Thai red curry paste
• 1 tablespoon minced garlic
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 4 kaffir lime leaves, torn into pieces
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 small zucchini, sliced
• ½ cup fresh basil leaves
• 1 tablespoon lime juice
• Steamed jasmine rice, for serving

Instructions:

1. Prepare the Shrimp: Begin by cleaning and deveining the shrimp. Rinse them under cold water and pat them dry with paper towels. Set aside.
2. Cook the Curry Paste: Heat the vegetable oil in a large pan or wok over medium heat. Add the minced garlic and Thai red curry paste, stirring constantly for about 1-2 minutes until fragrant.
3. Combine with Coconut Milk: Gradually add the coconut milk to the pan, stirring to combine with the curry paste. Allow the mixture to come to a gentle simmer.
4. Season the Curry: Stir in the fish sauce, sugar, and kaffir lime leaves. Let the curry simmer for about 3-4 minutes, allowing the flavors to meld together.
5. Add Vegetables: Add the sliced red bell pepper, snap peas, and zucchini to the pan. Cook for 3-4 minutes, or until the vegetables are tender but still crisp.
6. Cook the Shrimp: Add the shrimp to the curry, stirring occasionally, and cook until they’re pink and opaque, about 3-5 minutes.
7. Finish with Herbs and Lime: Remove the pan from the heat and stir in the fresh basil leaves and lime juice. Adjust seasoning to taste.
8. Serve: Serve the Spicy Thai Shrimp Curry hot over steamed jasmine rice, garnishing with additional basil if desired.

Extra Tips:

When making Spicy Thai Shrimp Curry, it’s important to balance the heat with the sweetness and acidity. If you prefer a milder curry, you can reduce the amount of red curry paste or add more coconut milk.

Remember that the quality of the curry paste will greatly impact the flavor, so choose a brand you trust or consider making your own. Additionally, be sure not to overcook the shrimp, as they can become rubbery. They should be pink and just cooked through.

Finally, feel free to customize the vegetables based on what you have available or prefer in your curry.

Tom Yum Goong (Thai Hot and Sour Soup With Shrimp)

Tom Yum Goong, also known as Thai Hot and Sour Soup with Shrimp, is a classic Thai dish that perfectly balances spicy, sour, savory, and aromatic flavors. This dish is a delightful combination of fresh shrimp infused with a medley of herbs and spices, creating a broth that’s both invigorating and soothing. A favorite among Thai cuisine lovers, Tom Yum Goong is often enjoyed as a starter or a light meal, delivering bold flavors that capture the essence of Thai cooking.

The soup’s signature taste comes from ingredients like lemongrass, kaffir lime leaves, galangal, and chili paste, which blend seamlessly with the succulent shrimp and mushrooms to create a rich and flavorful broth. The dish is traditionally served hot, garnished with fresh cilantro and lime wedges for an extra burst of freshness. With its vibrant flavors and aromatic ingredients, Tom Yum Goong is sure to delight your taste buds and transport you to the bustling streets of Thailand.

Ingredients for 4-6 servings:

• 1 pound large shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 3 kaffir lime leaves, torn into pieces
• 1-inch piece galangal, sliced
• 2-3 Thai chilies, smashed
• 1 cup mushrooms, sliced
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon Thai chili paste (Nam Prik Pao)
• 1 teaspoon sugar
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Let the broth simmer for about 5 minutes to allow the flavors to infuse.
2. Cook the Shrimp and Mushrooms: Add the shrimp and mushrooms to the pot. Let them cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
3. Season the Soup: Stir in the fish sauce, lime juice, Thai chili paste, and sugar. Adjust the seasoning to taste, balancing the sour, spicy, and salty flavors according to your preference.
4. Finish and Serve: Remove the pot from the heat. Discard the lemongrass, galangal, and kaffir lime leaves, if desired. Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot with lime wedges on the side for an extra zing.

Extra Tips:

When making Tom Yum Goong, it’s important to use fresh ingredients to maximize the flavor of the soup. If you can’t find fresh galangal or kaffir lime leaves, they can often be found in Asian grocery stores or substituted with dried versions, although the flavor may be slightly different.

Adjust the level of heat by varying the number of Thai chilies used, and always taste the soup before serving to verify the balance of flavors is just right. Enjoy this dish as a comforting meal, especially during colder seasons, to warm up with its spicy and tangy notes.

Thai Green Curry With Mussels

Thai Green Curry With Mussels is a delightful and aromatic seafood dish that combines the bold flavors of green curry paste with the delicate taste of fresh mussels. This dish is a fantastic way to enjoy the rich cultural heritage of Thai cuisine, where the use of herbs and spices creates a symphony of flavors that dance on your palate.

The mussels are cooked to perfection in a creamy coconut milk-based sauce, infused with the vibrant notes of Kaffir lime leaves, Thai basil, and lemongrass. Perfect for a family dinner or a gathering with friends, this recipe will transport your taste buds to the bustling streets of Thailand.

In this recipe, you’ll learn how to prepare Thai Green Curry With Mussels for a serving size of 4-6 people. The dish isn’t only delicious but also relatively simple to make, with each step carefully crafted to guarantee that the mussels are tender and the curry is infused with authentic Thai flavors.

Gather your ingredients and follow the instructions to create a memorable meal that highlights the essence of Thai cuisine.

Ingredients (serves 4-6):

• 2 lbs fresh mussels, cleaned and de-bearded
• 2 tablespoons vegetable oil
• 1/4 cup green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 2-3 Kaffir lime leaves, torn into pieces
• 1 stalk lemongrass, cut into 2-inch pieces and bruised
• 1 cup Thai basil leaves
• 1 red chili, sliced (optional for garnish)
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Mussels: Begin by thoroughly cleaning the mussels under cold running water, guaranteeing all beards are removed. Discard any mussels that remain open after a gentle tap, as they aren’t suitable for consumption.
2. Make the Curry Base: Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and stir-fry for about 2-3 minutes until the paste is fragrant and the oil starts to separate from it.
3. Add Coconut Milk and Broth: Pour in the coconut milk and chicken or vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
4. Flavor the Curry: Stir in the fish sauce, palm sugar, Kaffir lime leaves, and lemongrass. Let the curry simmer for about 5 minutes to allow the aromatic ingredients to infuse the sauce.
5. Cook the Mussels: Add the cleaned mussels to the pot, stirring to coat them well in the curry sauce. Cover the pot with a lid and let the mussels steam for 5-7 minutes, or until all the shells have opened. Discard any mussels that don’t open.
6. Finish the Dish: Remove the pot from heat and stir in the Thai basil leaves, allowing them to wilt slightly in the residual heat.
7. Serve: Transfer the mussels and curry sauce to a serving dish. Garnish with sliced red chili if desired, and serve immediately with lime wedges on the side.

Extra Tips:

For an extra burst of flavor, you can add additional herbs like fresh cilantro or mint just before serving. If you prefer a spicier dish, increase the amount of green curry paste or add more sliced chili.

It’s important to use fresh mussels for the best taste and texture, so try to purchase them on the day you plan to cook. Additionally, always taste the curry sauce before adding the mussels, adjusting the seasoning with more fish sauce or sugar to suit your preference.

Enjoy this dish with steamed jasmine rice or crusty bread to soak up the flavorful curry sauce.

Panang Curry With Scallops

Panang Curry with Scallops is a delightful fusion of rich flavors and tender seafood, making it a standout dish in Thai cuisine. This dish combines the creamy, aromatic notes of Panang curry paste with the delicate sweetness of scallops, creating a harmonious blend that’s both comforting and exotic. Perfect for a dinner party or a special family meal, this dish will transport your taste buds to the vibrant streets of Thailand with every bite.

This recipe serves 4-6 people and is a wonderful choice for those who enjoy a bit of spice with their seafood. The key to this dish lies in balancing the flavors of the curry paste with the sweetness of coconut milk and the freshness of lime leaves and basil. The scallops, sautéed to perfection, absorb these flavors beautifully, resulting in a dish that’s both satisfying and bursting with Thai authenticity.

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound fresh scallops
• 3 tablespoons Panang curry paste
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 5 kaffir lime leaves, torn
• 1 red bell pepper, thinly sliced
• 1/4 cup fresh Thai basil leaves
• 2 tablespoons roasted peanuts, crushed
• Juice of 1 lime
• Steamed jasmine rice, for serving

Cooking Instructions:

1. Prepare the Scallops: Rinse the scallops under cold water and pat them dry with paper towels. This guarantees they’ll sear properly without steaming.
2. Cook the Scallops: In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the scallops in a single layer. Sear them for about 2-3 minutes on each side until they’re golden brown. Remove the scallops from the skillet and set them aside.
3. Make the Curry Base: In the same skillet, reduce the heat to medium and add the Panang curry paste. Stir-fry the paste for about 1-2 minutes until it becomes fragrant and releases its oils.
4. Add Coconut Milk: Pour the coconut milk into the skillet, stirring constantly to incorporate the curry paste. Bring the mixture to a simmer.
5. Season the Curry: Add the fish sauce, sugar, and kaffir lime leaves to the coconut milk mixture. Stir well to combine all the ingredients and let it simmer for about 5 minutes, allowing the flavors to meld together.
6. Add Vegetables and Scallops: Add the sliced red bell pepper to the curry sauce and cook for another 2 minutes until slightly tender. Return the scallops to the skillet, gently stirring them into the sauce. Allow them to heat through for about 2 minutes.
7. Finish the Dish: Turn off the heat and stir in the fresh Thai basil leaves and lime juice. Confirm the basil is mixed in thoroughly to infuse the dish with its fresh aroma.
8. Serve: Serve the Panang Curry with Scallops over steamed jasmine rice, garnished with crushed roasted peanuts for added texture and flavor.

Extra Tips:

When cooking Panang Curry with Scallops, it’s crucial to not overcook the scallops, as they can become tough and lose their delicate texture. Always sear them quickly over high heat and remove them from the pan before completing the curry sauce.

Additionally, if you prefer a milder curry, you can reduce the amount of Panang curry paste used, or add more coconut milk to mellow the spice level. Finally, using fresh kaffir lime leaves and Thai basil will greatly enhance the dish’s authentic flavor profile, so try to source these ingredients for the best results.

Thai Coconut Lemongrass Clams

Thai Coconut Lemongrass Clams is a delightful dish that combines the fresh taste of the sea with the aromatic flavors of Thai cuisine. This dish is perfect for seafood lovers who appreciate the balance of spicy, sweet, and tangy elements in their food. The clams are steamed to perfection in a fragrant broth made of coconut milk and lemongrass, which infuses them with a unique and exotic flavor.

This recipe is ideal for a family meal or a gathering with friends, offering a taste of Thailand that can be enjoyed right at home.

The key to making the perfect Thai Coconut Lemongrass Clams is choosing fresh clams and high-quality coconut milk. The lemongrass, with its citrusy aroma, complements the richness of the coconut milk and enhances the natural sweetness of the clams. The dish is often garnished with fresh herbs like cilantro and Thai basil, adding an extra layer of freshness and color.

It’s typically served with steamed jasmine rice, which helps soak up the delicious broth, making each bite an explosion of flavors.

Ingredients for 4-6 servings:

• 2 pounds of fresh clams, cleaned
• 1 tablespoon vegetable oil
• 3 stalks of lemongrass, trimmed and smashed
• 1 can (13.5 oz) of coconut milk
• 1 cup chicken or vegetable broth
• 4 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 red chili peppers, sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• Fresh cilantro leaves for garnish
• Fresh Thai basil leaves for garnish

Cooking Instructions:

1. Prepare the Clams: Begin by thoroughly cleaning the clams under cold running water. Discard any clams that don’t close when tapped, as these aren’t fresh.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the smashed lemongrass stalks, minced garlic, ginger slices, and sliced chili peppers. Sauté for about 2-3 minutes until fragrant.
3. Create the Broth: Pour the coconut milk and chicken or vegetable broth into the pot. Stir in the fish sauce, lime juice, and sugar. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
4. Cook the Clams: Increase the heat to medium-high and add the cleaned clams to the pot. Cover and cook for about 6-8 minutes, or until the clams have opened. Discard any clams that remain closed after cooking.
5. Serve: Once the clams are cooked, remove from heat. Garnish with fresh cilantro and Thai basil leaves. Serve immediately with steamed jasmine rice to enjoy the flavorful broth.

Extra Tips:

When cooking Thai Coconut Lemongrass Clams, it’s essential to not overcook the clams as they can become rubbery. Keep an eye on them and remove from heat as soon as they open.

For added heat, you can increase the amount of chili peppers or add a splash of sriracha sauce. If you prefer a more pronounced citrus flavor, consider adding a few kaffir lime leaves to the broth.

To enhance the presentation, serve the clams in a large bowl, allowing guests to appreciate the vibrant colors and enticing aroma of the dish.

Red Curry With Fish and Vegetables

Red Curry with Fish and Vegetables is a delightful Thai seafood dish that bursts with flavors and colors. The fusion of tender fish with vibrant vegetables simmered in a rich, aromatic red curry sauce makes it a perfect choice for those who love spicy and savory combinations.

The dish is infused with the fragrant notes of lemongrass, kaffir lime leaves, and galangal, which are traditional Thai herbs known for their invigorating qualities. It’s an ideal meal for family gatherings or a cozy dinner at home, offering a wonderful balance between spice and sweetness.

The secret to a delicious Red Curry with Fish and Vegetables lies not only in the quality of the ingredients but also in the careful preparation of the curry paste. By blending the paste with creamy coconut milk, the dish achieves a luxurious texture that coats the fish and vegetables beautifully.

Whether you’re a seasoned cook or a novice in Thai cuisine, this recipe provides a step-by-step guide to creating a dish that will impress any seafood lover. Best enjoyed with steamed jasmine rice, this red curry is sure to become a favorite in your culinary repertoire.

Ingredients for 4-6 servings:

• 500g white fish fillets (such as cod or tilapia), cut into chunks
• 2 tablespoons red curry paste
• 400ml coconut milk
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 100g green beans, trimmed
• 3 kaffir lime leaves, torn into pieces
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• Fresh basil leaves for garnish
• Steamed jasmine rice, to serve

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and slicing all your vegetables. Cut the fish into bite-sized chunks and set aside.
2. Cook the Curry Paste: Heat the vegetable oil in a large pan or wok over medium heat. Add the red curry paste and stir-fry for about 1-2 minutes, until fragrant.
3. Add Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Stir well to combine the curry paste with the coconut milk, ensuring a smooth sauce.
4. Simmer with Fish: Add the fish chunks to the sauce. Let them cook for about 5-7 minutes, or until the fish is cooked through and opaque.
5. Add Vegetables: Introduce the sliced bell peppers, zucchini, and green beans to the curry. Stir them into the sauce and let them simmer for another 5-7 minutes, or until the vegetables are tender yet still crisp.
6. Season the Curry: Add the kaffir lime leaves, fish sauce, sugar, and lime juice to the curry. Stir until well combined and adjust seasoning according to taste.
7. Serve: Once the curry is well-cooked and fragrant, remove it from heat. Garnish with fresh basil leaves and serve hot with steamed jasmine rice.

Extra Tips:

• If you prefer a spicier curry, you can increase the amount of red curry paste or add a sliced red chili to the dish.
• Be careful not to overcook the fish, as it can become tough. The fish should be just cooked through and tender.
• For a vegetarian version, you can substitute the fish with tofu or a mix of your favorite vegetables.
• Always taste the curry before serving and adjust the seasoning. The balance between the heat, saltiness, sweetness, and acidity is key to achieving the perfect flavor.

Thai Basil Shrimp Stir-Fry

Thai Basil Shrimp Stir-Fry is a delightful seafood dish that combines the aromatic essence of Thai basil with the succulent taste of shrimp. This dish is a symphony of flavors, with a perfect balance of spicy, savory, and sweet notes that make it a standout in Thai cuisine. Quick and easy to prepare, this stir-fry is perfect for busy weeknights or whenever you crave a taste of Thailand. The vibrant colors and fragrant aroma of this dish will transport you straight to the bustling streets of Bangkok with each bite.

The magic of Thai Basil Shrimp Stir-Fry lies in its simplicity and the freshness of its ingredients. Thai basil, with its slightly spicy, anise-like flavor, pairs beautifully with the juicy shrimp, while garlic, chilies, and fish sauce add depth and complexity. The dish is typically served with hot jasmine rice, allowing you to soak up every bit of the luscious sauce.

Whether you’re a seasoned home cook or a beginner, this recipe is straightforward and rewarding, promising a delicious and authentic Thai experience.

Ingredients (Serves 4-6):

• 1 1/2 pounds (about 700g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai chilies, sliced
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Shrimp: Rinse the peeled and deveined shrimp under cold water and pat them dry with paper towels. This guarantees they cook evenly and don’t release excess water in the pan.
2. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat until it shimmers. This is essential for achieving a nice sear on the shrimp.
3. Sauté the Aromatics: Add the minced garlic and sliced Thai chilies to the hot oil. Stir-fry for about 30 seconds, or until fragrant, taking care not to burn the garlic.
4. Cook the Shrimp: Add the shrimp to the pan and stir-fry for about 2-3 minutes, or until they just start to turn pink. Be careful not to overcook the shrimp at this stage.
5. Add Vegetables: Add the sliced onion and bell pepper to the pan. Stir-fry for an additional 3 minutes, or until the vegetables start to soften.
6. Flavor the Dish: Pour in the fish sauce, oyster sauce, soy sauce, and sugar. Stir everything together, making sure the shrimp and vegetables are well-coated with the sauce.
7. Add the Basil: Finally, add the fresh Thai basil leaves to the pan. Stir-fry for another minute or until the basil is wilted and the shrimp are fully cooked.
8. Serve: Transfer the stir-fry to a serving platter and serve immediately with hot jasmine rice.

Extra Tips: When making Thai Basil Shrimp Stir-Fry, it’s vital to use fresh Thai basil for its unique flavor, which can’t be substituted with regular basil. Adjust the amount of Thai chilies according to your spice preference. If you can’t find Thai chilies, red chili flakes can be used as a substitute for heat.

Always make certain your pan or wok is hot before adding the ingredients to achieve a good sear and to prevent the shrimp from becoming rubbery. Enjoy this dish immediately after cooking for the best taste and texture.

Steamed Fish With Lime and Garlic

Steamed Fish With Lime and Garlic is a classic Thai seafood dish that showcases the vibrant flavors of Thailand while maintaining a delicate balance between the tangy lime and the pungent garlic. This dish is a favorite in Thai cuisine because it combines fresh fish with a zesty sauce that enhances the natural sweetness of the seafood.

Perfect for a family meal or a gathering with friends, this dish is as delightful to prepare as it’s to eat, and it’s sure to impress anyone who tastes it.

The process of steaming fish helps to retain its moisture and tenderness, making it an ideal cooking method for those who desire a healthy yet flavorful meal. The lime and garlic sauce, a signature component of this dish, is both invigorating and robust, providing a perfect complement to the delicate fish.

Easy to prepare and quick to cook, Steamed Fish With Lime and Garlic is a must-try recipe for anyone looking to explore the delicious world of Thai seafood.

Ingredients (serving size: 4-6 people):

• 1 whole fish (about 2 pounds), cleaned and scaled
• 6 cloves of garlic, finely chopped
• 4-5 Thai bird’s eye chilies, finely sliced
• 1/2 cup fresh lime juice
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1/4 cup fresh cilantro, chopped
• 1/4 cup water
• Lime slices for garnish

Cooking Instructions:

1. Prepare the Fish: Clean and scale the fish thoroughly. Make three diagonal slits on each side of the fish to guarantee even cooking and maximum flavor absorption.
2. Prepare the Steaming Setup: Fill a large steaming pot with water and bring it to a boil. Place the fish on a heatproof plate that fits inside the steamer. Make sure the plate is slightly elevated to allow steam to circulate around the fish.
3. Steam the Fish: Once the water is boiling, place the plate with the fish into the steamer. Cover and steam over medium heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Make the Lime and Garlic Sauce: While the fish is steaming, prepare the sauce. In a bowl, combine the chopped garlic, sliced chilies, lime juice, fish sauce, sugar, and water. Stir until the sugar is completely dissolved.
5. Finish the Dish: Once the fish is cooked, carefully remove it from the steamer. Pour the prepared lime and garlic sauce evenly over the fish. Garnish with fresh cilantro and lime slices.

Extra Tips:

For the best results, always use the freshest fish you can find, as the quality of the fish will greatly affect the taste of the dish.

Adjust the number of chilies according to your preferred level of spiciness. If you don’t have a steamer, you can improvise by using a metal colander or a rack placed inside a large pot with a lid.

Remember to taste the sauce before pouring it over the fish and adjust the lime juice, fish sauce, or sugar to suit your taste preferences. Enjoy the dish immediately after preparation to savor the freshest flavors.

Thai Crab Fried Rice

Thai Crab Fried Rice, or “Khao Pad Bpu,” is a delightful and aromatic dish that combines the rich flavors of fresh crab meat with the comforting texture of fried rice. This dish is a staple in Thai cuisine, known for its simplicity and the way it highlights the natural sweetness of crab. Often served in Thai restaurants, it’s loved for its balance of savory, sweet, and umami flavors.

The key to mastering this recipe is using day-old rice, which absorbs the flavors better, and fresh herbs that bring out the authentic Thai taste. Perfect for a family meal or a special gathering, Thai Crab Fried Rice is an easy-to-make dish that can be cooked in under 30 minutes. It’s a wonderful way to use leftover rice and make something extraordinary with just a few ingredients.

The combination of garlic, onions, and crab meat, along with a touch of lime and cilantro, makes this dish irresistible. Whether you’re a seasoned cook or a beginner, this recipe will guide you in creating a memorable and satisfying meal that captures the essence of Thai cooking.

Ingredients (Serving Size: 4-6 people):

• 4 cups cooked jasmine rice (preferably day-old)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 eggs, beaten
• 1 pound fresh crab meat
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 4 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Cucumber slices for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by ensuring all ingredients are ready to go. Chop the onions, mince the garlic, and have the sauces measured out. This preparation step will make the cooking process smoother.
2. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat until shimmering. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
3. Cook the Onions and Eggs: Add the chopped onions to the wok and stir-fry for about 2 minutes until they’re translucent and soft. Push the onions to one side of the pan and pour the beaten eggs into the other side. Allow the eggs to cook slightly, then scramble them gently until they’re just set.
4. Add the Crab Meat: Incorporate the fresh crab meat into the pan, stirring gently to combine with the eggs and onions. Cook for about 2-3 minutes, allowing the crab to warm through and release its flavor.
5. Stir in the Rice: Add the day-old jasmine rice to the wok, breaking up any clumps with a spatula. Stir-fry the rice with the other ingredients, ensuring the rice is evenly distributed in the pan.
6. Season the Dish: Pour the soy sauce, fish sauce, oyster sauce, sugar, and white pepper over the rice mixture. Stir well to combine, ensuring the rice absorbs the sauces evenly. Taste and adjust the seasoning if necessary.
7. Finish with Herbs: Add the chopped green onions and cilantro to the pan, stirring them through the rice to incorporate. Cook for an additional minute to let the herbs infuse their flavor.
8. Serve: Transfer the Thai Crab Fried Rice to a serving platter. Garnish with lime wedges and cucumber slices if desired. Serve immediately while hot.

Extra Tips:

For the best results, use chilled day-old jasmine rice, as fresh rice can become mushy when fried. If you don’t have leftover rice, cook the rice in advance and spread it out on a baking sheet to cool quickly.

Fresh crab meat is ideal, but if it’s not available, canned crab can be a substitute, though it may alter the texture slightly. Adjust the amount of fish and soy sauce based on your taste preferences, and always taste as you go. Enjoy this dish with a side of Thai chili sauce for an extra kick of flavor!

Massaman Curry With Seafood Medley

Massaman Curry is a classic Thai dish known for its rich, bold flavors and aromatic spices. Traditionally made with beef or chicken, this version introduces a delightful seafood medley that brings a fresh twist to the beloved curry. Combining a variety of seafood such as shrimp, mussels, and squid with creamy coconut milk, potatoes, and a blend of spices, this dish is both satisfying and luxurious. It’s perfect for a dinner party or a special weeknight meal, offering a taste of Thailand right in your own kitchen.

Preparing Massaman Curry with Seafood Medley involves a symphony of flavors and textures that come together harmoniously. The sweetness of coconut milk is balanced by the earthiness of spices like cardamom, cinnamon, cloves, and nutmeg, while tamarind paste and fish sauce add a tangy and savory depth. The seafood provides a fresh and briny contrast, making each bite an explosion of flavors. This recipe serves 4-6 people, making it ideal for sharing with family and friends.

Ingredients (serving size: 4-6 people):

• 1 pound shrimp, peeled and deveined
• 1 pound mussels, cleaned and de-bearded
• 1 pound squid, cleaned and cut into rings
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons Massaman curry paste
• 1 can (13.5 ounces) coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar or brown sugar
• 2 medium potatoes, peeled and diced
• 1/2 cup roasted peanuts
• 1 cinnamon stick
• 3 cardamom pods
• 2 star anise
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• Fresh cilantro, for garnish
• Steamed jasmine rice, for serving

Instructions:

1. Prepare the Seafood: Rinse the shrimp, mussels, and squid under cold water. Verify all mussels are closed and discard any that remain open after tapping. Set aside.
2. Saute Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 2 minutes.
3. Add Curry Paste: Stir in the Massaman curry paste and cook for another 1-2 minutes, allowing the paste to release its aromas and flavors.
4. Incorporate Coconut Milk: Pour in the coconut milk, stirring continuously to combine it with the curry paste. Bring the mixture to a gentle simmer.
5. Season the Curry: Add the fish sauce, tamarind paste, and palm sugar to the curry. Stir well to dissolve the sugar and guarantee the flavors are evenly distributed.
6. Cook the Potatoes: Toss in the diced potatoes, cinnamon stick, cardamom pods, star anise, nutmeg, and cloves. Cover and let the curry simmer for about 10-15 minutes, or until the potatoes are tender.
7. Add Seafood: Once the potatoes are cooked, add the shrimp, mussels, and squid to the curry. Cover and cook for an additional 5-7 minutes, until the seafood is cooked through and the mussels have opened.
8. Finish with Peanuts: Stir in the roasted peanuts, allowing them to warm through in the curry.
9. Serve: Garnish the Massaman Curry with fresh cilantro and serve hot alongside steamed jasmine rice.

Extra Tips:

For the best results, use the freshest seafood available. If you can’t find fresh options, frozen seafood will also work, but make sure to thaw it completely before cooking.

Adjust the level of spiciness by increasing or decreasing the amount of Massaman curry paste according to your preference. Be careful not to overcook the seafood, especially the squid, as it can become rubbery.

Finally, if you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the sauce to your desired consistency.

Thai Seafood Salad With Lime Dressing

Thai Seafood Salad with Lime Dressing is a delightful combination of fresh seafood and vibrant lime dressing that brings out the exquisite flavors of Thai cuisine. This dish is perfect for those who love the revitalizing taste of lime paired with the natural sweetness of seafood.

The salad is a beautiful medley of textures and colors, with the seafood offering a tender bite while fresh vegetables add a crisp, invigorating crunch. The lime dressing, infused with traditional Thai spices, ties everything together, creating an irresistible flavor profile that’s both tangy and slightly spicy.

This salad is a versatile dish that can be served as an appetizer, side dish, or even a light main course. It’s perfect for a warm summer day or any occasion that calls for something light yet satisfying. The balance of flavors in the lime dressing complements the seafood perfectly, making it a crowd-pleaser that’s sure to impress your guests.

With a preparation time of around 30 minutes, this salad isn’t only delicious but also quick and easy to make.

Ingredients (Serves 4-6):

• 300g fresh shrimp, peeled and deveined
• 300g squid, cleaned and sliced into rings
• 200g scallops
• 1 large cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves

Lime Dressing:

• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1-2 Thai red chili peppers, finely chopped (adjust to taste)

Cooking Instructions:

1. Prepare the Seafood: Begin by bringing a large pot of water to a boil. Add the shrimp, squid, and scallops to the boiling water. Blanch for about 2-3 minutes or until the seafood turns opaque and is just cooked through. Quickly remove and plunge them into an ice bath to stop the cooking process. Drain and set aside.
2. Make the Lime Dressing: In a small bowl, combine the lime juice, fish sauce, sugar, soy sauce, minced garlic, and chopped chili peppers. Stir until the sugar is fully dissolved and the ingredients are well mixed. Adjust seasoning to taste, adding more lime juice or chili if desired.
3. Assemble the Salad: In a large mixing bowl, combine the cooked seafood with the cucumber, cherry tomatoes, and red onion. Add the fresh cilantro, mint, and basil leaves. Drizzle the lime dressing over the salad and gently toss to combine, ensuring the dressing coats all ingredients evenly.
4. Serve: Transfer the salad to a serving platter or individual plates. Garnish with additional herbs or a lime wedge if desired. Serve immediately to enjoy the fresh flavors.

Extra Tips:

For the best results, use the freshest seafood available to enhance the natural flavors of the dish. Adjust the level of spiciness in the dressing by varying the amount of Thai chili peppers according to your preference.

If you prefer a milder dish, remove the seeds from the chilies before chopping. Additionally, confirm that the seafood isn’t overcooked, as it should remain tender and juicy to complement the invigorating crunch of the vegetables.

This salad can also be varied by adding other seafood like mussels or by experimenting with different herbs to suit your taste.

Thai-Style Grilled Squid

Thai-Style Grilled Squid is a delightful seafood dish that combines the tender texture of squid with the vibrant flavors of Thai cuisine. This dish is perfect for warm summer evenings or any occasion where you want to impress your guests with something both exotic and simple to prepare.

The key to this recipe is the marinade, which infuses the squid with a blend of spicy, sour, and sweet flavors characteristic of Thai cooking. When grilled to perfection, the squid takes on a smoky aroma that complements the marinade beautifully.

This recipe serves 4-6 people and is ideal for a light meal or as part of a larger Thai-inspired feast. You’ll start by preparing a flavorful marinade, allowing the squid to soak up the flavors before grilling. The grilling process is quick, making certain that the squid remains tender and juicy. Whether you’re a seafood lover or looking to try something new, Thai-Style Grilled Squid is sure to become a favorite in your culinary repertoire.

Ingredients:

• 1 kg fresh squid, cleaned and bodies cut into rings
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 3 garlic cloves, minced
• 1-2 red chilies, finely chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the fish sauce, soy sauce, lime juice, brown sugar, minced garlic, chopped chilies, and grated ginger until the sugar is dissolved. This will form the marinade for the squid.
2. Marinate the Squid: Add the cleaned and cut squid rings to the marinade, making sure they’re well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld with the squid. For deeper flavor, marinate for up to 2 hours.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are ashed over and evenly distributed.
4. Prepare for Grilling: Remove the squid from the marinade, shaking off any excess liquid. Discard the marinade used for soaking. Lightly brush the squid with vegetable oil to prevent sticking to the grill.
5. Grill the Squid: Place the squid rings on the grill in a single layer. Grill for 2-3 minutes per side, or until they’re opaque and have a slight char. Be careful not to overcook, as squid can become tough quickly.
6. Serve the Squid: Remove the squid from the grill and transfer to a serving platter. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Extra Tips:

To achieve the best results, make sure your squid is fresh and properly cleaned, as this greatly impacts the texture and flavor. If you’re using frozen squid, let it thaw completely and pat dry before marinating.

Adjust the amount of chili to your heat preference, and feel free to experiment with additional herbs like Thai basil or mint for a unique twist. As squid cooks rapidly, keep a close eye on the grill to prevent overcooking.

For an extra layer of flavor, you can also add a splash of sesame oil to the marinade.

Coconut Milk Poached Salmon

Coconut Milk Poached Salmon is a delightful Thai-inspired dish that combines the rich, creamy flavor of coconut milk with tender, flaky salmon. This dish is perfect for those who enjoy the fusion of seafood with exotic flavors.

The poaching method used in this recipe guarantees that the salmon remains moist and juicy while absorbing the aromatic spices and herbs. The dish is typically served with a side of jasmine rice or steamed vegetables, making it a complete and satisfying meal.

The blend of coconut milk with fresh lime juice, ginger, garlic, and a hint of chili creates a harmonious balance of flavors that complements the natural taste of salmon beautifully. It’s a dish that not only pleases the palate but also provides a nutritious meal packed with healthy fats and proteins.

Whether you’re hosting a dinner party or simply wanting to treat yourself to a special dinner, Coconut Milk Poached Salmon is an exquisite choice that brings a taste of Thailand to your table.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (about 6 ounces each)
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 inch piece of ginger, sliced
• 3 cloves garlic, minced
• 1 red chili, sliced (adjust for heat preference)
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons green onions, sliced
• Salt and pepper to taste
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all the ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Set them aside on a plate.
2. Create the Poaching Liquid: In a large skillet or saucepan, combine the coconut milk, fish sauce, lime juice, sliced ginger, minced garlic, and sliced red chili. Stir the mixture well to confirm all ingredients are incorporated.
3. Heat the Poaching Liquid: Place the skillet over medium heat and bring the coconut milk mixture to a gentle simmer. Don’t let it come to a rapid boil as this can cause the coconut milk to separate.
4. Poach the Salmon: Once the liquid is simmering, carefully add the salmon fillets to the skillet. Confirm they’re submerged in the liquid. Cover the skillet with a lid and let the salmon poach for about 8-10 minutes, depending on the thickness of the fillets, until they’re cooked through and opaque.
5. Finish and Serve: Once the salmon is cooked, remove it from the skillet and place it on a serving dish. Spoon some of the poaching liquid over the fillets and garnish with chopped cilantro and sliced green onions. Serve the salmon with lime wedges on the side.

Extra Tips:

When making Coconut Milk Poached Salmon, it’s important to keep the heat at a gentle simmer to avoid splitting the coconut milk.

If you prefer a thicker sauce, you can reduce the poaching liquid slightly after removing the salmon by letting it simmer uncovered for a few more minutes.

For an added layer of flavor, consider adding a few kaffir lime leaves or lemongrass stalks to the poaching liquid. These ingredients will enhance the aromatic quality of the dish, giving you an even more authentic Thai seafood experience.

Thai Fish Cakes With Sweet Chili Sauce

Thai Fish Cakes With Sweet Chili Sauce are a delightful and popular appetizer that captures the essence of Thai cuisine with its unique blend of flavors and textures. These fish cakes are savory, slightly spicy, and packed with aromatic herbs, making them a perfect starter for any Thai-inspired meal. The accompanying sweet chili sauce adds a lovely sweetness and a touch of heat, balancing the savory notes of the fish cakes perfectly.

This dish isn’t only delicious but also quite simple to prepare, using fresh ingredients that are readily available in most supermarkets. The key to the perfect Thai Fish Cakes is achieving the right texture – they should be crispy on the outside while remaining tender and flavorful inside. Whether you’re hosting a dinner party or simply craving a taste of Thailand, these fish cakes are sure to impress.

Ingredients (for 4-6 people):

• 500g white fish fillets (such as cod or tilapia), skinless and boneless
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• 1 egg
• 1 tablespoon cornflour
• 4 kaffir lime leaves, finely shredded
• 100g green beans, finely chopped
• 2 tablespoons fresh coriander, chopped
• Vegetable oil, for frying

For the Sweet Chili Sauce:

• 100ml rice vinegar
• 100g sugar
• 2 tablespoons water
• 2 tablespoons fish sauce
• 1-2 red chilies, finely chopped
• 1 clove garlic, minced

Cooking Instructions:

1. Prepare the Fish Mixture: Place the fish fillets in a food processor and blend until smooth. Add the Thai red curry paste, fish sauce, egg, and cornflour. Blend again until all the ingredients are well combined and form a smooth paste.
2. Add the Aromatics: Transfer the fish mixture to a mixing bowl. Stir in the shredded kaffir lime leaves, chopped green beans, and fresh coriander. Mix well until all the ingredients are evenly distributed throughout the fish paste.
3. Shape the Fish Cakes: Wet your hands slightly to prevent sticking, then take small portions of the fish mixture and shape them into patties, about 5cm in diameter and 1cm thick. Place them on a tray lined with parchment paper.
4. Cook the Fish Cakes: Heat vegetable oil in a large frying pan over medium heat. Once the oil is hot, carefully add the fish cakes, cooking them in batches to avoid overcrowding the pan. Fry each side for 3-4 minutes or until they’re golden brown and cooked through.
5. Prepare the Sweet Chili Sauce: In a small saucepan, combine the rice vinegar, sugar, and water. Heat gently, stirring until the sugar dissolves. Add the fish sauce, chopped chilies, and minced garlic. Simmer for about 5 minutes, then let it cool before serving.
6. Serve: Arrange the cooked fish cakes on a serving plate and serve with the sweet chili sauce on the side. Garnish with additional coriander if desired.

Extra Tips:

When making Thai Fish Cakes, verify the fish is fresh and well-chilled, as this helps achieve a better texture in the final product. If you find the mixture too sticky or difficult to handle, chilling it in the refrigerator for about 30 minutes can make shaping the patties easier.

Additionally, you can adjust the heat level of the sweet chili sauce by varying the amount of red chilies used. For a more authentic experience, consider serving these fish cakes with a side of fresh cucumber slices and a sprinkle of roasted peanuts.