Red Curry Seafood Boil

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The East Made Easy



  • 2 tsp Canola oil
  • 2 cloves Garlic, minced
  • 2 pcs Green onions, thinly sliced
  • 200 ml Blue Dragon Coconut Milk (1/2 can)
  • 135 ml Blue Dragon Thai Red Curry paste (1/2 bottle)
  • 2 tbsp Blue Dragon Fish Sauce
  • 2 tbsp Blue Dragon Thai Sriracha Chilli Sauce
  • 1/3 cup Butter, diced
  • 2 Limes, juiced
  • 2 tsp Sugar
  • 6 ltr Water
  • 1 cup Sea salt


  • 2 lbs Shrimp /2 lb crawfish / 2 Lobster / 2 crabs
  • 2 links Smoked Andouille or Kielbasa sausage
  • 4 Yukon Gold or Red Potatoes, boiled in salted water until cooked, large dice
  • 2 cobs Corn (broken in half)


  1. In a medium pot, heat the canola oil, and sweat garlic and onions over low heat for 2 minutes.
  2. Add coconut milk and red curry paste, and simmer for 15 minutes over gentle heat.
  3. Add fish sauce, sriracha, butter, and sugar, swirl to incorporate until butter is melted.**
  4. In a large pot, bring salted water to a rapid boil, add your seafood, sausage, and potato, and cookuntil your preferred doneness. Add corn in the last 3 minutes of cooking.
  5. Once cooked, drain your seafood. Divide amongst zippered plastic freezer bags (one per person),ladle in red curry sauce,** close zipper bags, and shake to combine.
  6. Finish with freshly squeezed lime juice.


** For a milder sauce, add an additional ¼ cup of butter. For a spicier sauce, decrease the amount of butter added and add more sriracha. Lay down newsprint or disposable tablecloths on your table for eating. Provide plastic bibs and gloves for your guests