Thai Red Scottish Seafood Curry

Seafood Scotland

Seafood Scotland

Standard Supplier 5th October 2017
Seafood Scotland

Seafood Scotland

Standard Supplier

Thai Red Scottish Seafood Curry

Serves 4, Recipe by John Watret


  • 125g squid (tentacles optional)
  • 4 large live langoustine
  • 20 live mussels
  • 4 live razor clams
  • 250g monkfish (or other whitefish)
  • 2 dessert spoons Thai red curry paste
  • 800ml coconut milk
  • 1 medium onion, diced
  • 12 basil leaves, torn
  • 1 small bunch of coriander, chopped
  • 1 stalk of lemongrass
  • 6 kaffir lime leaves
  • 300g jasmine rice
  • Vegetable oil for frying
  • 1 lime for garnish


​Prepare the squid by slicing open the tube and scoring the inside in a diamond pattern. Cut into one inch pieces.
Cut the monkfish (or other whitefish) into one inch cubes. Wash the shellfish and de-beard the mussels (pull the piece of hair like material towards the fat end of the museel and remove it). Discard any mussels that are cracked or remain open after tapping sharply.
If using langoustine in the curry, bring a large pan of water with a big handful of salt to boil. Once boiling rapidly, add the langoustines and boil for one minute. Remove into a colander and run some cold water over them.
In a heavy saucepan, sweat the onions in half a cm of oil until soft but not coloured. Add the curry paste and stir until it has absorbed the oil.
Add half the coconut milk, stirring regularly. Crush the fat end of the lemongrass stalk with a flat knife blade and add the whole stalk to the pan. Add the lime leaves and remaining coconut milk. Bring to the boil and turn down to simmer.
Boil one litre of saled water in a seperate pan. Rinse the rice and add to the pan, turning down to a simmer. Stir regularly until cooked.
While the rice is cooking, add all the fish (including langoustine isfyou choose to use) to the curry sauce. The fish should all be cooked when the shellfish have opened (approx 4-5 mins).
Add the chopped coriander and torn basil leaves and serve with the rice.

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