Seafood Curry Asian Style

Rich, aromatic, and layered with fragrant spices, this Asian style seafood curry is a showstopper that’s surprisingly simple to make. Brimming with tender fish, prawns, and vibrant vegetables, it pairs perfect with some simply steamed jasmine rice.

Makes 4-6 servings

INGREDIENTS

For the Spices

• 1/2 cup curry powder
• 1 tbsp turmeric powder
• 2 tbsp cumin powder
• 1 tsp onion powder
• 1/2 tsp ground mustard
• 1 tsp chili powder
• 1 tbsp garam masala
  

For the Sauce

• 1 medium onion (about 1 cup chopped)
• 3 stalks fresh lemongrass
• 1 cup peeled shallots (about 1 cup chopped)
• 1/4 cup fresh peeled ginger (about 1/3 cup sliced or grated)
• 2/3 cup garlic cloves (about 1/2 cup minced or 1 head garlic)
• 1 1/2 cups canola oil
• 1 tbsp salt
• 1 tsp ground black pepper
• 5 tbsp tomato paste (just over ¼ cup)
• 3 1/2 cups coconut milk
• 3 kaffir lime leaves
• 1 bay leaf
• 3 to 4 cups vegetable stock
• 2 tbsp soy sauce
• 3 tbsp brown sugar
• Additional salt and sugar to taste
  

Protein & Vegetables

• 14 oz fresh halibut
• 8 prawns, shelled and deveined
• 2.5 oz sugar snap peas (about 1 cup)
• 3.5 oz zucchini (about 3/4 cup chopped)
• 3.5 oz Japanese eggplant (about 3/4 cup chopped)
• 3.5 oz broccoli (about 1 cup chopped florets)
• 4–6 baby bok choy (about 2 cups chopped or halved, depending on size)

INSTRUCTIONS

1. To prepare the aromantic curry spice paste, chop onions, lemongrass, shallots, ginger, and garlic. Then using a mortar and pestle, crush into a paste (in batches if needed). This can also be done with a food processor. If using a food processor include the oil.
2. In a medium stockpot over medium heat:

• If using mortar and pestle: Heat canola oil, then add the paste.
• If using food processor: Add the mixture directly to the pot

3. Season with salt and pepper then cook until soft and translucent.
4. Next add all dry spices to the stockpot. Cook for 5 minutes, stirring frequently. Then add the tomato paste and cook 2 minutes more, stirring constantly.
5. Add coconut milk, kaffir lime leaves, and bay leaf to the spices and the tomato paste. Simmer for 10 minutes then add 3 cups of vegetable stock and soy sauce. Stir and bring to a boil. Then reduce to low and continue to simmer uncovered for 45 minutes while stirring occasionally.
6. While the sauce simmers, cut fish into 1-inch cubes. Clean and devein prawns. Refrigerate.
7. Trim sugar snap peas. Slice zucchini and eggplant on a bias or into rounds. Separate broccoli florets. Clean and halve baby bok choy.
8. Season zucchini and eggplant with olive oil, salt, and pepper. Grill until charred. Blanch sugar snap peas (1 min), broccoli (2 min), and bok choy (30 sec) in salted boiling water with a splash of canola oil. Shock in ice water. Drain and set aside.
9. Adjust sauce consistency with remaining stock as needed. Blend sauce in batches using a handheld or countertop blender until smooth. Strain through a fine mesh sieve, pressing to extract liquid. Discard solids.
10. Return sauce to a clean pot and bring to a boil. Reduce heat and add fish. Simmer until cooked through. Add prawns and cook until just opaque. Stir in cooked vegetables and adjust seasonings.
11. Garnish with chopped cilantro, green onions, and fried shallots if desired, and serve with steamed jasmine or short grain rice.

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