Creamy Seafood Curry with Shrimp and Squid

You have to try this creamy seafood curry. It starts with a quick mix of curry paste, coconut cream, and egg for a silky sauce. Fresh shrimp and squid get a fast fry with fragrant leaves, then the sauce pours over and steams everything together. Served over rice with a final drizzle of coconut cream and fresh basil, it is rich, aromatic, and ready in minutes. This is the kind of comforting yet bright dish that feels special without any complicated steps.

Check this out too: Healthy Seafood Foil Packet Recipe with Shrimp & Fish

Why you’ll love this recipe

This creamy seafood curry comes together fast with tender shrimp, squid, and rich sauce.

• Silky coconut curry sauce with egg
• Quick-fried shrimp and squid stay tender
• Fragrant lime leaves and fresh basil
• Ready in minutes over simple rice

Ingredients

A short list of bold ingredients creates this rich, aromatic seafood curry in one pan.

• 2 tbsp curry paste
• 1 cup coconut cream
• 1 large egg
• 8 oz shrimp, peeled
• 6 oz squid, sliced into rings
• 2 kaffir lime leaves
• 1 red chili, sliced
• Fresh basil leaves
• 2 tbsp oil
• Cooked white rice
• Extra coconut cream for drizzle
• Salt to taste

Thai red or yellow curry paste both work well. Full-fat coconut milk can replace cream if needed. Frozen shrimp is fine once thawed and patted dry. Calamari rings substitute easily for fresh squid. A pinch of sugar balances the heat if your paste is very spicy.

Pairs well with this: Healthy Seafood Foil Packet Recipe with Shrimp & Fish

Step-by-step instructions

These quick steps build a creamy seafood curry with perfectly cooked shrimp and squid.

Step 1: Mix the sauce

In a bowl combine the curry paste, coconut cream, and egg. Whisk until smooth and fully blended so the sauce stays silky when heated.

Step 2: Prep the seafood

Pat the shrimp and squid rings dry with paper towels. This helps them sear cleanly instead of steaming in the pan.

Step 3: Heat the pan

Warm the oil in a large skillet or wok over medium-high heat. Add the kaffir lime leaves and let them sizzle briefly to release their aroma.

Step 4: Quick-fry the seafood

Add the shrimp and squid rings to the hot pan. Stir-fry just until the shrimp turn pink and the squid becomes opaque, about two minutes.

Step 5: Pour the sauce

Give the curry mixture one final stir and pour it over the seafood. Stir gently so everything is coated without breaking the shrimp.

Step 6: Steam under cover

Cover the pan and let the curry steam for two to three minutes. This finishes the seafood gently and thickens the sauce slightly.

Step 7: Add finishing touches

Remove the lid and scatter the sliced red chili and fresh basil leaves over the top. Taste and adjust salt if needed.

Step 8: Serve over rice

Spoon the creamy seafood curry over hot cooked rice. Finish with a light drizzle of extra coconut cream and more basil leaves.

Tips & common mistakes

A few careful moves keep the seafood tender and the sauce smooth every time.

• Pat seafood dry before frying for better sear
• Do not overcook shrimp or they turn rubbery
• Whisk the egg fully into the cream mixture
• Steam only briefly so the sauce stays silky

Recipe variations

This creamy seafood curry adapts easily to different proteins and spice levels.

• Add mussels or scallops for a mixed seafood version
• Use chicken or tofu instead of seafood
• Stir in spinach or Thai basil at the end
• Increase chili for a spicier finish

What to serve with this recipe

This rich curry pairs well with simple sides that balance its creamy heat.

• Steamed jasmine or white rice
• Cool cucumber slices
• Fresh lime wedges
• Crisp vegetable spring rolls

One more to try: Cheesy Potato Pinwheels with Creamy Chicken

Frequently asked questions

Clear answers help you get tender seafood and a smooth creamy curry every time.

Can I use frozen shrimp and squid?

Yes, thaw them completely and pat dry before cooking. Excess water will dilute the sauce and prevent a good sear.

What if I do not have kaffir lime leaves?

A strip of lime zest or a few drops of lime juice can stand in. The leaves add unique aroma, but the dish still tastes great without them.

How do I keep the sauce from curdling?

Whisk the egg thoroughly into the cold coconut cream first. Add the mixture to the pan off high heat and avoid boiling hard after it goes in.

Can I make this less spicy?

Start with less curry paste and taste as you go. A spoonful of extra coconut cream at the end also softens the heat nicely.

Final thoughts

This creamy seafood curry delivers big flavor with almost no effort. The silky sauce, tender shrimp and squid, and fresh herbs come together in minutes for a meal that feels both comforting and bright. Try it over rice tonight and leave a comment to share how the sauce turned out for you.