Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - a culinary adventure that combines the richness of seafood, the creaminess of coconut milk, and the aromatic punch of fresh basil. This Thai Seafood Casserole is not just a meal; it's a sensory journey that will tantalize your taste buds and leave you craving more. Whether you're a seafood lover, a Thai cuisine enthusiast, or simply someone who appreciates bold, exotic flavors, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 300g mixed seafood (shrimp, squid, fish)
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 cup fresh basil leaves
- 1 bell pepper, sliced
- 1 onion, chopped
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 300g of mixed seafood (shrimp, squid, and fish), 1 cup of coconut milk, 1 tablespoon of red curry paste, 1 cup of fresh basil leaves, 1 sliced bell pepper, 1 chopped onion, and salt to taste.
- Preheat your oven to 180°C (350°F) to prepare for baking the casserole.
- In a large skillet or frying pan, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the sliced bell pepper to the skillet and continue to sauté for another 3-4 minutes until the bell pepper is slightly softened.
- Stir in the red curry paste and cook for an additional 1-2 minutes, allowing the flavors to meld together and the paste to become fragrant.
- Pour in the coconut milk, stirring well to combine it with the sautéed vegetables and curry paste. Bring the mixture to a gentle simmer.
- Add the mixed seafood to the skillet, stirring gently to coat it with the coconut milk mixture. Cook for about 5-7 minutes, just until the seafood is cooked through and opaque.
- Once the seafood is cooked, remove the skillet from the heat and fold in the fresh basil leaves. Season with salt to taste, adjusting according to your preference.
- Transfer the seafood mixture into a greased casserole dish, spreading it out evenly.
- Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the top to slightly brown and the flavors to deepen.
- Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
- Serve the Thai seafood casserole warm, garnished with additional fresh basil if desired. Enjoy your delicious Thai Seafood Casserole with Basil!
Tips
- Seafood Selection: Use the freshest mixed seafood you can find. A combination of shrimp, squid, and white fish works best for varied texture and flavor.
- Curry Paste Matters: Invest in a high-quality Thai red curry paste. The brand can significantly impact the overall taste of your dish.
- Don't Overcook Seafood: Be careful not to overcook the seafood. It should be just opaque and tender to maintain its delicate texture.
- Basil Freshness: Add fresh basil leaves at the end of cooking to preserve their vibrant flavor and aroma.
- Coconut Milk Tip: Use full-fat coconut milk for a richer, creamier sauce that clings beautifully to the seafood.
- Spice Level: Adjust the red curry paste quantity to control the heat. Start with less and add more if needed.
- Serving Suggestion: Serve over steamed jasmine rice to soak up the delicious sauce and complete the Thai dining experience.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 7g
Protein: 17g
Fat: 14g
Saturated Fat: 11g
Cholesterol: 38mg
