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–+ servings
close up of Cooked Shrimp and Rockfish curry with rice

Grilled Shrimp & Rockfish Red Curry

5 from 1 vote
Print Recipe
Course: Dinner, Entree, Lunch, Main
Cuisine: Asian, Thai
Keyword: Asian, Coconut Milk, Curry, Grilled, Red Curry, Rockfish, Saute, Shrimp, Wok
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Chef Tony Zentgraf
This recipe is a good base for other proteins, especially for chicken.
If you like spicy, increase the red curry paste.
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Recipe Multiplier

  • 12 ea Shrimp Tail-on Peeled and Deveined 16-20 size
  • 2 ea Rockfish Fillet
  • 3 tbsp Vegetable Oil
  • ½ ea Yellow Bell Pepper
  • ½ ea Medium Yellow Onion
  • 1 tbsp Ginger Minced
  • 1 tbsp Lemongrass Minced white part
  • 1 tbsp Kaffir Lime Leaves Julienne (can leave whole for flavor)
  • 1 ea Large Carrot Sliced
  • 2 tbsp Red Curry Paste
  • 1 can Coconut Milk
  • 2 tbsp Soy Sauce
  • ¼ cup Chicken Stock (can use fish stock or vegetable stock)
  • 1 tbsp Sugar (can be adjusted up at the end to balance the flavor)
  • 1 ea Juice of 1 Lime
  • 1 cup Broccoli Pre Blanched
  • 2 tbsp Cornstarch Slury to thicken

Instructions

  • Pre grill the shrimp and rockfish, season with salt, white pepper, granulated garlic, granulated onion and ground ginger.
    Grill until cooked. 2-4 minutes until shrimp begin to become pink and translucent and the fish begins to flake.
    Pull off grill and reserve to add at the curry at the end.
    Grilling skewered shrimp and searing rockfish for red curry
  • In a wok or pan, heat the pan and add the oil.
  • Add the aromatics (ginger, lemongrass and kaffir lime leaves. Saute to bring out the aroma and begin to layer flavors.
    Ingredients for red curry shrimp and rockfish
  • Add the pre-charred onions and peppers. Continue to saute and layer the flavors.
  • Add the Carrots and saute to begin cooking.
  • Add the Red Curry Paste and sear the paste in the wok to bring out the flavors in the paste.
  • Add the Coconut Milk, Soy Sauce, Sugar and Stock Breaking apart the curry paste in the sauce. Bring to a boil to cook the sauce.
  • Add the Lime Juice and combine.
  • Add the pre-blanched Broccoli.
  • Thicken with the Cornstarch. (add a little bit at a time to avoid over thickening) Sauce must be at a rolling simmer to a boil to thicken with cornstarch.
  • Add the Shrimp and broken pieces of Rockfish.
    rockfish and shrimp curry assembled in wok
  • Serve with Jasmine Rice and Enjoy!