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Seafood curry

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Medium difficulty Casserole Poêle Sauteuse Wok
Prep time
20 minutes
Cooking time
25 minutes
4 people


  1. Peel the shrimp, leaving the tail intact. Carrefully devein the backs.
  2. Cut the fish into 3 x 3 cm (1 x 1 inch) pieces.
  3. Wash the scallops under running water.
  4. Peel and chop the onion. Sweat the onion in a preheated non-stick frying pan with a drizzle of oil.
  5. Add the curry paste, sugar, and shrimp paste. Then add the coconut milk, fish sauce, and Thai lime leaves. Keep warm.
  6. Cook the green beans in a saucepan of salted boiling water, then cool in ice water.
  7. Cook the rice in a covered saucepan with 20 cl (4/5 cup) of water.
  8. In a preheated non-stick frying pan, quickly sauté the shrimp then the scallops.
  9. Add the fish to the curry sauce along with the shrimp and scallops.
  10. Add the green beans, and serve immediately with the rice on the side.

Tip: Feel free to replace the scallops with steamed mussels. This will cut the cost of the recipe considerably!


  • 500 g (17.6 oz) large raw shrimp
  • 250 g (8.8 oz) whitefish
  • 200 g (7 oz) fresh scallops
  • 2 tbsp vegetable oil
  • 2 to 3 tbsp Thai red curry paste
  • 1 onion
  • 2 tsp shrimp paste
  • 500 ml (2 cups) coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 4 Thai lime leaves, chopped
  • 200 g (7 oz) green beans, trimmed
  • 120 g (4.2 oz) steamed jasmine rice




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.

Sauté pan

Sauté pan

Why use a sauté pan?

Deeper than a frying pan - and just as versatile, a sauté pan allows you to cook generous portions and complete meals.



Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.


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