Thai Yellow Curry with Seafood

The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.
Create your own customized curry with the Recipe Maker.

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  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  
  


• 
  
  1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
  
  


• 
  
  1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
  
  


• 
  
  3/4 cup halved cherry tomatoes
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Whole basil leaves (Thai or Italian), for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.