Spicy Thai Oyster Coconut Curry

Keep calm and curry on with this delicious meal.


  • 2 cloves garlic
  • Canola oil and salt
  • 1 bunch coriander
  • 1 large knob ginger
  • 2 stalks lemongrass
  • 1 tablespoon red chili paste
  • ¾ cup coconut milk
  • 1 cup of shucked or oysters
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 teaspoon fish sauce


  1. Thinly slice garlic cloves, finely chop the coriander stems, peel and thinly slice the ginger, and roughly chop the lemongrass.
  2. Heat a large frying pan on medium-high, and add a big glug of canola oil, along with all of the above chopped aromatics and the curry paste. Cook, stirring constantly, for 2-3 minutes, until very fragrant. 
  3. Add the coconut milk, the fish sauce, and the palm sugar (or brown sugar). Cook 1-2 minutes, until combined. 
  4. Add the oysters, and cook 2-4 minutes, until the oysters are cooked to your liking.
  5. Remove the pan from the heat, and add in some roughly chopped coriander leaves. Serve over jasmine rice. Enjoy!

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