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Panang Red Seafood Curry

There are a lot of red curry pastes out there, but this is the best. If you would like it more fiery, add a little extra paste.

A picture of How to Cheat at Cooking

This recipe is from How to Cheat at Cooking. Serves 2

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  • method
  • Ingredients


First of all, place the onion, garlic, chilli and kaffir lime leaves in a mini-chopper, and whiz it all till it is almost a paste.

Now heat the oil in a medium saucepan, add the onion mixture and the curry paste and cook over a medium heat for about 5 minutes, stirring.

After that, pour in the coconut milk and, when that’s bubbling, add the frozen salmon and seafood medley or other seafood and continue to cook, uncovered, for a further 5-7 minutes, or until the prawns have turned pink and the seafood is cooked through.

Now stir in the lime juice and serve straight away with some Thai jasmine rice.


400g pack frozen wild salmon and seafood medley (Waitrose), or any other frozen mixed raw seafood or fruits de mer
1 tablespoon Thai Taste Panang red curry paste (from a jar)
1 piri piri chilli from a jar (Tesco Ingredients or Waitrose Cooks’ Ingredients), stalk removed
1 heaped dessertspoon Thai Taste shredded kaffir lime leaves (from a jar)
1 tablespoon olive oil


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