Original Thai Seafood Curry


Measurement / Ingredient

60ml Olive Oil
2 Red Onions
2 Garlic Cloves
1 Lemon Grass Stalk
20ml Brown Sugar
600ml Coconut Cream
15g Ginger
1 tbs Tomato Puree
400g White Fish Fillet
200g Tiger Prawns
60ml Fish or Chicken Stock
1 tsp Caster Sugar
30ml Lime Juice or 1 Whole Lime
30ml Corriander
30ml Basil
Pinch Salt
Pinch Pepper
80g Basmati Rice
200g Crab Sticks
100g Mussels
30g Shallots
10g Corriander
10g Chillies
5g Lemon Grass
5g Ginger
1⁄2 Cardamom Pod
1⁄2 Star Anise
5ml Pepper Corns
260ml Chicken Stock
5ml Olive Oil
Panko Bread crumbs


Growing up, we were use to making curries and as my mind was exposed to all these different flavours from all around the world, I became curios to experiment with them and became fond of how different fish could taste from all these places.
I used to do a lot of sports like rugby, swimming, boxing and soccer and all of these require high levels of carbs, proteins and oils that the body requires to sustain and develop a young man. So seafood and fish especially became a big part of my diet because of my love for the sea.
This type of food group is very delicate yet tasty and full of flavour. It comes together so wonderfully but can easily be spoilt.
So it takes time and dedication with a finishing touch of skill to get a wonderful tasting dish.

  1. - Heat the oil in a heavy based frying pan over medium heat.
  2. - Add one of the chopped onions and stir until softened then add the two chopped garlic cloves and cook for a few seconds
  3. - For Thai Curry Paste: Add all ingredients to the pestle and mortar and mash until it becomes a pulp. It should measure 65ml when complete.
  4. - Add the curry paste and tomato puree, cook stirring for 1 minute.
  5. - Cut the fish in squares and add with the rest of the seafood to the pan until coated in sauce.
  6. - Pour in the coconut milk, stock and sugar and season with salt and pepper.
  7. - Bring to boil then reduce to simmering until the seafood is cooked through.
  8. - Add lime juice, chopped coriander and basil when done.
  9. - For Rice: Fry off one onion in 5ml oil/butter until soft. Add rice and toast for 3 minute, then add stock gradually while mixing in the rice for 15 minutes on a light boil until rice is soft.
  10. - After cooking the rice, it’s cooled down, moulded then pane.
  11. - It then gets deep fried.

Pairing: Dry Riesling

Dry Riesling - White wine grape which originated in the Thine region of Germany. Usually varietally pure and are seldom oaked. In cool climates, Riesling wines show apple and tree fruit notes with noticeable levels of acidity that are balanced with residual sugar. Warmer climates vary and develop a more citrus an peach note.