13 Thai Seafood Curry Dishes That Are Bursting With Authentic Flavor

There’s something magical about Thai seafood curries—the way fragrant coconut milk mingles with fiery chilies, the tender bite of fresh shrimp or squid soaking up lemongrass and kaffir lime, and the rich, aromatic broth that demands to be scooped up with every last grain of jasmine rice. These dishes don’t just feed you; they transport you straight to the bustling streets of Bangkok or the serene beaches of Phuket with every spoonful.

In this list, we’re diving into 13 of Thailand’s most beloved seafood curries, each one a masterpiece of balance—spicy, sweet, tangy, and creamy in perfect harmony. Picture a steaming bowl of Gaeng Som Pla, where tamarind and turmeric give the broth a vibrant tang, or Panang Neua, a luxuriously thick curry draped over succulent scallops. Maybe you’ll fall for Gaeng Kiew Wan Goong, the iconic green curry that’s spicy enough to tingle your lips yet mellowed by coconut milk and Thai basil. From fiery southern-style curries packed with turmeric and shrimp paste to the milder, comforting flavors of Massaman Curry with Crab, there’s a dish here for every craving and spice tolerance.

But this isn’t just about recipes—it’s about technique, too. We’ll share secrets for choosing the freshest seafood, balancing flavors like a Thai chef, and even quick substitutions if you can’t find galangal or fresh bird’s eye chilies. Whether you’re a curry novice or a seasoned pro, these dishes will bring the vibrant, soul-warming taste of Thailand right to your kitchen. So grab your mortar and pestle (or a trusty blender), stock up on fresh herbs, and get ready to cook up a seafood curry feast that’s as authentic as it is unforgettable.

Yellow Curry Mussels

Yellow Curry Mussels offer a delightful combination of fresh seafood and rich flavors. This dish is known for its creamy coconut milk base infused with aromatic spices, creating a comforting yet vibrant meal. The mussels soak up the yellow curry, resulting in a unique taste that’s both savory and slightly sweet.

Preparing Yellow Curry Mussels is a straightforward process that brings the essence of Thai cuisine to your kitchen. With just a few ingredients, you can whip up a satisfying dish in no time, making it perfect for weeknight dinners or special occasions.

Ingredients

• 2 pounds fresh mussels, cleaned and debearded
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon yellow curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.
2. Stir in the yellow curry paste and cook for another minute, allowing the spices to bloom.
3. Add the coconut milk, fish sauce, and brown sugar. Stir to combine, then bring the mixture to a simmer.
4. Add the cleaned mussels to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened up.
5. Finish with lime juice and garnish with fresh cilantro. Serve the mussels hot with lime wedges on the side.

Massaman Curry with Fish

Massaman curry with fish is a delightful blend of flavors that’s both comforting and satisfying. This dish combines tender fish with rich coconut milk and a medley of spices, creating a warm and inviting meal. The balance of sweet, savory, and slightly spicy elements makes it a favorite for many, and it’s simpler to prepare than you might think.

What sets Massaman curry apart is its unique spices, including cinnamon and cardamom, which give it a distinct taste. The coconut milk adds creaminess, while the fish absorbs all those wonderful flavors as it cooks. It’s perfect for a cozy dinner or a special occasion!

Ingredients

• 1 lb white fish fillets (like cod or tilapia)
• 1 can (13.5 oz) coconut milk
• 2 tablespoons Massaman curry paste
• 1 medium onion, sliced
• 1 medium potato, diced
• 1 carrot, sliced
• 1 bell pepper, diced
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Fresh cilantro for garnish
• 1 cup water or vegetable broth

Instructions

1. Prepare the Vegetables: In a large pot, heat a little oil over medium heat. Add the sliced onion, potato, carrot, and bell pepper. Sauté for about 5 minutes until they start to soften.
2. Add the Curry Paste: Stir in the Massaman curry paste and cook for another 2 minutes, allowing the flavors to develop.
3. Add Liquids: Pour in the coconut milk and water or broth. Bring to a gentle simmer.
4. Add the Fish: Once simmering, gently add the fish fillets to the pot. Cook for about 10-15 minutes until the fish is cooked through and flakes easily.
5. Season: Stir in the fish sauce and brown sugar. Adjust seasoning to taste.
6. Serve: Scoop the curry into bowls and garnish with fresh cilantro before serving. Enjoy with steamed rice!

Massaman Seafood Curry

Massaman Seafood Curry is a delightful fusion that brings together the rich flavors of Thai cuisine with a hint of Indian influence. This dish features tender seafood, like shrimp and scallops, cooked in a creamy coconut milk base, enriched with aromatic spices. The combination of sweet, salty, and spicy notes makes every bite a treat, while the curry’s comforting warmth satisfies any craving.

Not only is this curry bursting with authentic flavors, but it’s also relatively easy to prepare. Perfect for a weeknight dinner or a special occasion, Massaman Seafood Curry will surely impress your family and friends.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb scallops
• 2 tablespoons Massaman curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 onion, diced
• 2 potatoes, cubed
• 1 bell pepper, sliced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat a little oil over medium heat. Add the diced onion and sauté until translucent.
2. Stir in the Massaman curry paste and cook for another minute until fragrant.
3. Add the coconut milk and vegetable broth, then bring to a simmer.
4. Mix in the potatoes and bell pepper, cooking until the potatoes are tender.
5. Once the vegetables are soft, add the shrimp and scallops. Cook for about 5-7 minutes, until the seafood is cooked through.
6. Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning as desired.
7. Serve hot, garnished with fresh cilantro.

Red Curry Crab

Red Curry Crab is a delightful dish that captures the essence of Thai cuisine with its blend of spices and fresh seafood. The rich, creamy texture of the coconut milk pairs perfectly with the tender crab, creating a dish that is both comforting and flavorful. It’s surprisingly straightforward to make, making it a great choice for a weeknight dinner or a special occasion.

The vibrant red curry paste adds a wonderful depth of flavor, while the addition of fresh basil and bell peppers provides a burst of freshness. Served over a bed of jasmine rice, this dish is sure to impress anyone at your table.

Ingredients

• 1 pound fresh crab, cleaned
• 2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken or seafood broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• 2 cups cooked jasmine rice
• Juice of 1 lime

Instructions

1. In a large pot, heat the red curry paste over medium heat for about 1 minute until fragrant.
2. Add the coconut milk and broth, stirring to combine. Bring to a simmer.
3. Add the cleaned crab and cook for about 10 minutes, or until the crab is fully cooked.
4. Stir in the fish sauce, brown sugar, and sliced bell pepper, cooking for an additional 5 minutes.
5. Remove from heat and stir in fresh basil and lime juice.
6. Serve the curry hot over a bed of jasmine rice, garnished with additional basil if desired.

Panang Curry with Squid

Panang Curry with Squid is a delightful Thai dish that showcases the rich and aromatic flavors of traditional Thai cuisine. This curry is known for its creamy texture and balance of sweet, salty, and spicy notes, making it a treat for the taste buds. The tender squid combined with the fragrant coconut milk creates a satisfying meal that’s easy to prepare, perfect for both weeknight dinners and special occasions.

With its vibrant red color and fragrant herbs, this dish is sure to impress your family and friends. Plus, it comes together quickly, making it a great choice for those busy evenings when you still want something delicious and homemade.

Ingredients

• 1 lb squid, cleaned and sliced
• 2 tablespoons Panang curry paste
• 1 cup coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 cup bell peppers, sliced
• 1/4 cup fresh basil leaves
• 1 tablespoon lime juice
• Cooked jasmine rice, for serving

Instructions

1. In a large skillet, heat the coconut milk over medium heat. Once it starts to simmer, stir in the Panang curry paste until well combined.
2. Add the squid to the skillet and cook for about 2-3 minutes until it turns opaque.
3. Stir in the fish sauce, sugar, and sliced bell peppers. Cook for another 2-3 minutes until the peppers are tender.
4. Remove from heat and stir in the fresh basil and lime juice.
5. Serve hot over jasmine rice, garnished with extra basil if desired.

Lemongrass Coconut Curry with Prawns

Lemongrass Coconut Curry with Prawns is a delightful dish that brings the essence of Thai cuisine right to your kitchen. This curry is a perfect balance of creamy coconut milk and aromatic lemongrass, creating a rich and flavorful sauce that pairs perfectly with tender prawns. It’s simple to prepare, making it a great option for both weeknight dinners and special occasions.

The combination of spices and fresh ingredients offers a burst of flavors that will transport you to a tropical paradise. Whether you enjoy a hint of spice or prefer something milder, this dish can be easily adjusted to suit your taste. Serve it over rice or with a side of fresh vegetables for a complete meal.

Ingredients

• 1 lb (450g) prawns, peeled and deveined
• 1 can (400ml) coconut milk
• 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 red chili, sliced
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. In a pot, heat a little oil over medium heat. Add the chopped lemongrass, garlic, and ginger, cooking until fragrant.
2. Stir in the red curry paste, mixing well. Cook for another minute.
3. Pour in the coconut milk and bring to a gentle simmer.
4. Add the prawns, fish sauce, lime juice, and sugar. Cook until the prawns turn pink and are cooked through, about 5-7 minutes.
5. Adjust seasoning to taste and stir in the sliced chili for spice.
6. Serve hot, garnished with fresh cilantro over a bed of rice.

Spicy Tamarind Curry with Clams

Spicy Tamarind Curry with Clams is a delightful blend of ocean flavors and tangy tamarind, making it a standout dish in Thai cuisine. The curry features tender clams simmered in a rich, spicy broth that strikes a perfect balance between heat and acidity. With its vibrant colors and aromatic ingredients, this dish is not just a feast for the taste buds but also a treat for the eyes.

This recipe is straightforward, making it accessible even for beginners. With just a few essential ingredients and simple steps, you can whip up a delicious bowl of curry that will impress family and friends. Grab your apron and let’s create a dish bursting with authentic Thai flavor!

Ingredients

• 2 cups fresh clams, cleaned
• 1 tablespoon tamarind paste
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 2 cups vegetable or seafood broth
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 red chili, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Prepare the Broth: In a pot, combine vegetable or seafood broth with coconut milk and bring to a simmer over medium heat.
2. Add Curry and Tamarind: Stir in the red curry paste and tamarind paste, mixing well until fully incorporated.
3. Cook the Clams: Add the cleaned clams to the pot, cover, and let them cook for about 5-7 minutes, or until the clams open up.
4. Season: Add fish sauce and sugar to the broth, adjusting the seasoning to your taste. If you like it spicier, toss in some sliced red chili.
5. Serve: Ladle the curry into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra zing.

Green Curry with Shrimp

Green Curry with Shrimp is a delightful dish that combines the natural sweetness of shrimp with the aromatic flavors of fresh herbs and spices. This Thai classic is known for its vibrant green color, which comes from green curry paste made with ingredients like green chilies, basil, and lemongrass. The dish is not only packed with flavor but also has a lovely balance of heat and creaminess from coconut milk, making it a satisfying meal.

Making this curry is quite simple, even for those new to Thai cooking. With a few fresh ingredients and a quick cooking process, you’ll have a delicious meal ready in no time. Enjoy it with steamed jasmine rice or rice noodles for a complete experience.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cup green beans, trimmed
• 1 cup bell peppers, sliced
• 1 cup Thai basil leaves
• 1 tablespoon vegetable oil
• 1 cup chicken or vegetable broth

Instructions

1. Heat the oil in a large pan over medium heat. Add the green curry paste and sauté for about 2 minutes until fragrant.
2. Pour in the coconut milk and broth, stirring to combine. Bring to a simmer.
3. Add the shrimp, green beans, and bell peppers. Cook for about 5-7 minutes until the shrimp are pink and vegetables are tender.
4. Stir in the fish sauce and sugar, adjusting to taste. Add the Thai basil leaves just before serving.
5. Serve hot with jasmine rice or rice noodles.

Pumpkin Curry with Crab

Pumpkin Curry with Crab is a delightful combination of sweet, creamy pumpkin and tender crab meat, perfectly spiced to create a warm, comforting dish. This curry is incredibly rich in flavor and has a beautiful balance of sweetness and savory notes, making it a standout in any meal. Plus, it’s simple enough for a weeknight dinner yet impressive enough for guests.

This recipe brings together the earthy tones of pumpkin with zesty spices like turmeric and cumin, complemented by the natural sweetness of coconut milk. The crab adds an ocean-fresh element that elevates the dish, making every bite a delightful experience. Ready to cook up some deliciousness? Let’s get to the recipe!

Green Curry Fish Balls

Green Curry Fish Balls are a delightful dish that brings a burst of flavor to your table. These tender fish balls are infused with fragrant green curry paste, which combines fresh herbs and spices for a zesty kick. The creamy coconut milk creates a rich sauce that perfectly complements the fish, making this dish both satisfying and refreshing.

This recipe is simple enough for a weeknight dinner yet elegant enough for entertaining. Pair these fish balls with noodles or rice to soak up all that delicious curry sauce, and you’ve got a meal that’s sure to impress!

Ingredients

• 1 lb white fish fillets (like cod or tilapia)
• 1/4 cup green curry paste
• 1/2 cup coconut milk
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• 1 tablespoon minced garlic
• Salt and pepper to taste

Instructions

1. Prepare the Fish Mixture: In a food processor, blend the fish fillets until smooth. Add green curry paste, coconut milk, breadcrumbs, egg, fish sauce, lime juice, garlic, salt, and pepper. Pulse until well combined.
2. Shape the Fish Balls: Wet your hands and form the mixture into small balls, about 1 inch in diameter.
3. Cook the Fish Balls: In a large pot, bring water to a gentle boil. Carefully add fish balls and cook for about 5-7 minutes until they float to the top and are cooked through.
4. Prepare the Sauce: In a separate pan, heat a little coconut milk and remaining green curry paste over medium heat. Add the cooked fish balls to the sauce and gently simmer for a few minutes.
5. Serve: Garnish with chopped cilantro and lime wedges. Enjoy warm, served over noodles or rice!

Chili Paste Curry with Scallops

This Chili Paste Curry with Scallops is a delightful blend of flavors that highlights the freshness of seafood. With a rich, spicy sauce and tender scallops, it’s sure to impress anyone at your dinner table. Plus, it’s simple enough to whip up on a weeknight, making it a perfect choice for both casual and special occasions.

The bold chili paste adds a kick, while coconut milk smooths it out, creating a well-rounded dish. Serve it over rice or with crusty bread, and you’ll have a meal that’s as satisfying as it is flavorful.

Ingredients

• 1 pound scallops, cleaned
• 2 tablespoons chili paste
• 1 can (14 ounces) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Fresh basil leaves, for garnish
• Salt, to taste
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
2. Stir in the chili paste and cook for another minute, allowing the flavors to meld.
3. Add the coconut milk, fish sauce, and lime juice to the pan. Mix well and bring to a gentle simmer.
4. Carefully add the scallops, cooking for about 3-4 minutes until they are opaque and firm.
5. Taste and adjust seasoning with salt as needed. Remove from heat.
6. Serve the curry over cooked rice and garnish with fresh basil leaves.

Bamboo Shoot Curry with Shrimp

Bamboo Shoot Curry with Shrimp is a vibrant dish that combines tender shrimp with crispy bamboo shoots in a rich, aromatic curry sauce. This meal has a delightful balance of flavors, stemming from a mix of spices and fresh ingredients. It’s creamy, slightly spicy, and every bite is filled with an authentic taste of Thai cuisine.

What’s great about this recipe is its simplicity. You can whip it up in under 30 minutes, making it a perfect weeknight dinner or a special dish for guests. The combination of shrimp and bamboo shoots not only adds a unique texture but also provides a lightness that pairs beautifully with steamed rice. Now, let’s get cooking!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup bamboo shoots, sliced
• 1 tablespoon red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 bell pepper, sliced
• 2 tablespoons vegetable oil
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
2. Pour in the coconut milk and stir to combine. Allow it to simmer for about 5 minutes.
3. Add the bamboo shoots, bell pepper, shrimp, fish sauce, and lime juice. Cook until the shrimp turns pink, about 5-7 minutes.
4. Once done, garnish with fresh cilantro and serve hot over cooked rice.

Coconut Curry with Seafood Medley

Coconut Curry with Seafood Medley is a delightful dish that combines the richness of coconut milk with a variety of fresh seafood. The flavors are vibrant and comforting, making it perfect for any occasion. This dish is not only delicious, but it’s also quite easy to prepare, allowing you to enjoy a taste of Thailand right at home.

This curry features tender shrimp, succulent fish, and other seafood, all cooked in a fragrant coconut sauce infused with herbs and spices. It strikes a perfect balance between creamy and tangy, with hints of lime and fresh herbs that brighten the overall flavor. Serve it over rice or with crusty bread to soak up the sauce, and you have a meal that’s sure to impress!

Ingredients

• 1 lb mixed seafood (shrimp, fish, squid)
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 bell pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• Fresh cilantro and lime wedges for garnish

Instructions

1. Cook the Aromatics: In a large pot, heat a little oil over medium heat. Add onion, garlic, and ginger, cooking until fragrant.
2. Add Curry Paste: Stir in the red curry paste, cooking for another minute to release its flavors.
3. Mix in Coconut Milk: Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir well to combine.
4. Cook the Seafood: Add the mixed seafood and bell pepper. Simmer for about 5-7 minutes or until the seafood is cooked through.
5. Garnish and Serve: Remove from heat, garnish with fresh cilantro and lime wedges, and serve hot over rice or with bread.

Final Thoughts
Thai seafood curries are more than just meals—they’re an explosion of culture, tradition, and bold flavors that turn dinner into an experience. With these 13 recipes, you’re not just making curry; you’re recreating the essence of Thai cuisine in your own home. Whether you crave the comfort of a creamy Yellow Curry with Mussels or the electrifying heat of Jungle Curry with Catfish, each dish promises a taste adventure. So light up the stove, pour yourself a Thai iced tea, and let these curries take your taste buds on a journey they won’t forget. The only question left is: which one will you try first?