I love making this dish when I want something comforting but still elegant. The creamy red curry sauce, tender shrimp, and crispy-skinned branzino come together with fragrant jasmine rice for a meal that feels special without being overwhelming to prepare.
Why You’ll Love This Recipe
I enjoy this recipe because it combines bold flavors with balanced textures. The curry is rich and warming, the seafood stays light and delicate, and the fresh herbs and lime keep everything bright. I also like that it works perfectly as a complete, satisfying dinner in one bowl.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons vegetable oil
1 red bell pepper, julienned
3 tablespoons Thai red curry paste
2 tablespoons freshly grated ginger
2 cloves garlic, grated
2 cans (13.5 ounces each) full-fat unsweetened coconut milk
1 can (14 ounces) crushed tomatoes
1 cup chicken stock
1 tablespoon fish sauce
1 tablespoon brown sugar
12 jumbo prawns, shells and heads on, deveined
juice of 1 lime
kosher salt
freshly ground black pepper
4 branzino fillets (5 ounces each)
1 tablespoon olive oil
1 tablespoon unsalted butter
For the rice
2 cups jasmine rice, rinsed
1 teaspoon kosher salt
4 lime leaves
2 stalks lemongrass, bruised
To serve
fresh Thai basil leaves
fresh mint leaves
1/4 cup dry roasted peanuts, chopped (optional)
2 limes, cut into wedges
Directions
I begin by heating a large Dutch oven over medium heat and adding the vegetable oil. I sauté the red bell pepper for about 5 minutes until softened, then stir in the red curry paste, ginger, and garlic, cooking briefly until fragrant.
I add the coconut milk, crushed tomatoes, chicken stock, fish sauce, and brown sugar. I bring the mixture to a gentle simmer and let it cook for about 10 minutes until slightly thickened. I add the prawns, making sure they are mostly submerged, and simmer them for 4 to 5 minutes until pink and cooked through. I finish the curry with lime juice and adjust the seasoning with salt and pepper.
For the fish, I cut each branzino fillet in half on the bias and lightly score the skin. I pat the skin dry, season the flesh with salt and pepper, and set it aside. I heat a nonstick pan over medium heat with olive oil and cook the branzino skin-side down for about 5 minutes, adding the butter halfway through. Once the skin is crisp, I flip the fish and cook it for another 3 minutes, then transfer it to a paper towel-lined plate.
To make the rice, I place the jasmine rice in a saucepan with 3 cups of water, the salt, lime leaves, and lemongrass. I bring it to a boil, reduce to a simmer, cover, and cook for 10 to 13 minutes. After removing it from the heat, I let it rest for 15 minutes, discard the aromatics, and fluff the rice with a fork.
I serve the rice in bowls, spoon the curry around it, and arrange the shrimp and branzino on top. I finish with fresh herbs, peanuts if I’m using them, and lime wedges.
Servings And Timing
I usually prepare this recipe for 4 servings. The total cooking time is about 1 hour and 40 minutes, with roughly 40 minutes of active preparation and cooking.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 2 days. When reheating, I gently warm the curry and seafood over low heat on the stove to keep the fish tender. I reheat the rice separately with a small splash of water.
FAQs
Can I substitute another fish for branzino?
I often use sea bass or snapper when branzino is unavailable, and the results are still excellent.
How spicy is the red curry?
I find it moderately spicy. When I want it milder, I reduce the curry paste or add a little extra coconut milk.
Can I make the curry sauce ahead of time?
I sometimes prepare the sauce a day ahead and add the shrimp just before serving for the best texture.
What can I use instead of lime leaves?
When I don’t have lime leaves, I add a bit of lime zest to the rice for a similar citrus aroma.
Is this dish suitable for gluten-free diets?
I consider it gluten-free as long as the fish sauce and chicken stock I use are certified gluten-free.
Conclusion
I keep coming back to this seared branzino and shrimp red curry because it feels both comforting and refined. The creamy sauce, fragrant rice, and perfectly cooked seafood make it a dish I love serving when I want something memorable and full of flavor.
This Seared Branzino & Shrimp Red Curry pairs crispy-skinned fish and tender prawns with a creamy Thai-inspired curry and aromatic jasmine rice, creating a flavorful and elegant one-bowl meal.
Heat a large Dutch oven over medium heat and add vegetable oil. Sauté red bell pepper for 5 minutes until softened.
Stir in red curry paste, ginger, and garlic; cook until fragrant.
Add coconut milk, crushed tomatoes, chicken stock, fish sauce, and brown sugar. Simmer for 10 minutes until slightly thickened.
Add prawns to the curry and simmer for 4–5 minutes until cooked through. Stir in lime juice and season with salt and pepper.
For the fish, cut each branzino fillet in half and score the skin. Pat dry, season with salt and pepper.
Heat a nonstick skillet over medium heat with olive oil. Cook fish skin-side down for 5 minutes, add butter halfway through. Flip and cook 3 more minutes. Drain on paper towels.
To make rice, combine jasmine rice, 3 cups water, salt, lime leaves, and lemongrass in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 10–13 minutes.
Remove from heat, let rice rest for 15 minutes. Discard aromatics and fluff with a fork.
To serve, place rice in bowls, spoon curry around it, and top with shrimp and branzino. Garnish with Thai basil, mint, peanuts (if using), and lime wedges.
Notes
Substitute branzino with sea bass or snapper if needed.
To reduce spice, use less curry paste or more coconut milk.
Curry sauce can be made a day in advance and reheated.
Lime zest can replace lime leaves in the rice.
Use certified gluten-free fish sauce and stock to keep the dish gluten-free.
