Thai-inspired Gumbo

Ingredients

While the original American Gumbo typically features a roux-based sauce and Cajun spices, this Thai-inspired version incorporates Thai flavors such as lemongrass, ginger, and coconut milk. The seafood selection is also adapted to include Thai favorites like shrimp, squid, and mussels. The result is a unique and flavorful twist on the traditional Gumbo. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons (30g) Thai red curry paste 2 tablespoons (30g) Thai red curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) seafood stock 4 cups (950ml) seafood stock
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon (5g) brown sugar 1 teaspoon (5g) brown sugar
• 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) chili flakes (optional for heat) 1 teaspoon (5g) chili flakes (optional for heat)
• 1 pound (450g) mixed seafood (shrimp, squid, mussels) 1 pound (450g) mixed seafood (shrimp, squid, mussels)
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice (for serving) Cooked jasmine rice (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the bruised lemongrass and grated ginger to the pot. Stir in the Thai red curry paste and cook for 1-2 minutes to release the flavors.
3. 3.
   Pour in the coconut milk, seafood stock, and water. Stir in the fish sauce, soy sauce, lime juice, brown sugar, turmeric powder, paprika, and chili flakes (if using). Bring the mixture to a simmer.
4. 4.
   Add the mixed seafood, sliced okra, and halved cherry tomatoes to the pot. Cook for 5-7 minutes, or until the seafood is cooked through and the okra is tender.
5. 5.
   Remove the lemongrass stalk from the pot. Taste and adjust the seasoning if needed.
6. 6.
   Serve the Thai-inspired Gumbo over cooked jasmine rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Thai red curry paste — Adjust the amount according to your spice preference. Add more for a spicier Gumbo.
• Seafood stock — If you don't have seafood stock, you can substitute it with vegetable or chicken stock.

Tips & Tricks

• For a thicker broth, you can add a tablespoon of cornstarch mixed with water and stir it into the Gumbo during the last few minutes of cooking.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a milder flavor, reduce the amount of Thai red curry paste.
• Serve the Gumbo with a side of Thai chili sauce for an extra kick of heat.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.

Serving advice

Serve the Thai-inspired Gumbo hot over a bed of fluffy jasmine rice. Garnish with fresh cilantro for a pop of color and added freshness. Provide lime wedges on the side for squeezing over the dish to enhance the flavors.

Presentation advice

Present the Thai Coconut Seafood Gumbo in individual bowls, allowing the vibrant colors of the seafood, vegetables, and aromatic broth to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.