Ingredients:
Broth Base:
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2 tbsp avocado or vegetable oil
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3 stalks lemongrass (smashed and cut into 2-inch pieces)
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10 slices galangal or ginger
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10 kaffir lime leaves (tear slightly for release)
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1 large onion, sliced
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8 cloves garlic, smashed
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4 Thai bird’s eye chilies (adjust to taste)
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3 tbsp Thai red curry paste
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2 quarts seafood or chicken stock
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2 cans (13.5 oz) coconut milk
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½ cup fish sauce
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3 tbsp palm sugar (or brown sugar)
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Juice of 4 limes
Seafood & Veggies:
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2 lbs shrimp (peeled and deveined)
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1½ lbs squid, cleaned and cut into rings
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2 lbs mussels or clams, cleaned
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1 lb firm white fish (like cod or halibut), cubed
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1 cup baby corn, halved
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2 cups mushrooms (shiitake or oyster), sliced
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1 red bell pepper, thinly sliced
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2 cups Napa cabbage or bok choy
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1 cup cherry tomatoes, halved
Garnishes:
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Fresh cilantro, chopped
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Thai basil (optional)
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Lime wedges
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Thinly sliced red chili
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Jasmine rice (served on the side)
Instructions:
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Sauté Aromatics
Heat oil in the Platinum 20 QT on medium heat. Add lemongrass, galangal, kaffir lime leaves, onion, garlic, and chilies. Sauté for 5–6 minutes until fragrant. -
Build the Broth
Stir in Thai red curry paste. Cook for 2 minutes. Add seafood stock and bring to a boil. Simmer for 15 minutes to let flavors infuse. -
Add Coconut Creaminess
Strain the broth if you want a smoother base (optional). Return to pot. Add coconut milk, fish sauce, palm sugar, and lime juice. Taste and adjust for salt/sour/spice balance. -
Cook Seafood & Veggies
Bring broth to a simmer again. Add baby corn, mushrooms, bell pepper, and tomatoes. Simmer 5 minutes.
Add squid, fish, and mussels—cook for 3–4 minutes. Finally, add shrimp and cabbage. Simmer until shrimp turns pink and mussels open (about 3–5 minutes). -
Finish & Garnish
Remove from heat. Stir in fresh herbs and ladle into large bowls. Serve with jasmine rice and extra lime on the side.