Thai Red Curry Seafood Lasagna

Name: Thai Red Curry Seafood Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Thai
Ingredients: 1¼ lb (570 g) large shrimp, peeled and deveined, patted dry; 10 oz (280 g) firm white fish fillet (halibut or cod), skin removed, cut into 1-inch chunks, patted dry; 3 tbsp (45 g) Thai red curry paste; 13½ oz (400 ml) full-fat coconut milk; ½ cup (120 ml) low-sodium chicken stock; 1 large (240 g) red bell pepper, seeded and sliced into ½-inch strips; 1 medium (160 g) yellow bell pepper, seeded and sliced into ½-inch strips; 9 oz (255 g) lasagna noodles, cooked until al dente, drained and laid flat; 1 tbsp (15 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice; 1½ tsp (8 g) palm sugar or light brown sugar; ¾ cup (20 g) fresh Thai or sweet basil leaves, roughly chopped; 2 tbsp (12 g) green onion (scallion), thinly sliced, white and light green parts; 1 tbsp (15 ml) vegetable oil; to taste salt; to taste black pepper

From the MyKitchenBank Kitchen

A bold fusion lasagna featuring shrimp and white fish layered with a fragrant red curry coconut sauce, roasted bell peppers, and fresh basil. This baked dish brings Thai flavors to the classic Italian format, finished with crispy edges and creamy, aromatic layers.

Prep: 25 min
Cook: 35 min
Wait: 24 min
Total: 1 hr 24 min
Makes: 1 lasagna (6 servings)

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Ingredients

6 servings

1¼ lb (570 g) large shrimp, peeled and deveined, patted dry
10 oz (280 g) firm white fish fillet (halibut or cod), skin removed, cut into 1-inch chunks, patted dry
3 tbsp (45 g) Thai red curry paste
13½ oz (400 ml) full-fat coconut milk
½ cup (120 ml) low-sodium chicken stock
1 large (240 g) red bell pepper, seeded and sliced into ½-inch strips
1 medium (160 g) yellow bell pepper, seeded and sliced into ½-inch strips
9 oz (255 g) lasagna noodles, cooked until al dente, drained and laid flat
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) fresh lime juice
1½ tsp (8 g) palm sugar or light brown sugar
¾ cup (20 g) fresh Thai or sweet basil leaves, roughly chopped
2 tbsp (12 g) green onion (scallion), thinly sliced, white and light green parts
1 tbsp (15 ml) vegetable oil
to taste salt
to taste black pepper

Equipment (7)

9×13-inch (23×33 cm) baking dish
Large skillet
Medium saucepan
Colander
Paper towels
Meat thermometer
Measuring cups and spoons

Steps

Before you start

Preheat oven to 375°F (190°C)
Pat shrimp and fish dry to prevent excess moisture in the lasagna
Use fresh red curry paste, not jarred paste that has been open for months
Have all ingredients prepped and ready before assembling

1
Cook lasagna noodles
- Bring a large pot of salted water to a boil.
- Add lasagna noodles and cook until al dente, about 9–10 minutes.
- Drain in a colander and lay the noodles flat on a baking sheet lined with parchment paper so they don't stick together.
- Set aside.
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Ready when: Noodles are tender but still have slight firmness when bitten
Tip: Don't skip laying them flat—noodles stuck together will tear when layering.
2
Roast bell peppersOven 375°F / 190°C
- While noodles cook, toss red and yellow bell pepper strips with 1 tbsp oil, salt, and pepper.
- Spread on a separate baking sheet in a single layer.
- Roast in the preheated 375°F (190°C) oven for 12–15 minutes until edges are lightly caramelized and peppers are tender but still have some bite.
- Remove and set aside.
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Ready when: Pepper edges are golden brown and peppers are fork-tender
Tip: Don't overcrowd the baking sheet—peppers need space to caramelize, not steam.
3
Make curry sauce
- In a medium saucepan over medium heat, whisk together red curry paste and coconut milk until smooth, about 1 minute.
- Add chicken stock and stir to combine.
- Bring to a gentle simmer, then cook for 3 minutes to infuse flavors.
- Remove from heat and stir in fish sauce, lime juice, and palm sugar.
- Taste and adjust salt and lime if needed.
- The sauce should taste vibrant—slightly spicy, tangy, and sweet.
- Set aside to cool slightly.
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Ready when: Sauce is simmering gently and flavors are well blended
Tip: Keep the heat at a gentle simmer—high heat can cause coconut milk to break and look curdled.
4
Sear shrimp and fish
- Heat a large skillet over medium-high heat for 1 minute.
- Add shrimp in a single layer and cook for 2 minutes without stirring—they should develop color on one side.
- Stir and cook for another 1–2 minutes until shrimp are just opaque throughout (they will finish cooking in the oven).
- Transfer shrimp to a plate.
- In the same skillet, add fish chunks and cook for 2–3 minutes, turning gently, until the flesh is just barely opaque at the edges (fish will cook further in the oven).
- Transfer to the same plate as shrimp.
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Ready when: Shrimp are opaque with color, fish edges are just turning opaque
Tip: Don't fully cook the seafood now—it will finish in the oven. Undercook it slightly here to avoid tough, rubbery results.
5
Assemble lasagna
- Lightly brush or rub the 9×13-inch baking dish with a thin layer of curry sauce (about ¼ cup).
- Lay 3 lasagna noodles on the bottom (they may overlap slightly).
- Spread ⅓ of the remaining sauce over the noodles.
- Top with half the roasted peppers, then half the seared seafood.
- Sprinkle with ⅓ of the fresh basil (reserve some for garnish).
- Layer 3 more noodles, then ⅓ of sauce, the remaining peppers, remaining seafood, and another ⅓ of basil.
- Top with final 3 noodles and remaining sauce, spread to the edges.
- This creates 3 distinct layers.
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Ready when: All layers are in place and sauce is spread evenly across the top
Tip: Use an offset spatula to spread sauce evenly—it prevents tearing the delicate noodles.
6
Bake lasagnaOven 375°F / 190°C
- Cover the baking dish with aluminum foil.
- Bake in the 375°F (190°C) oven for 25 minutes covered.
- Remove foil and bake uncovered for another 8–10 minutes until the top is light golden and the sauce is bubbling around the edges.
- Check the internal temperature at the center with a meat thermometer—it should reach 145°F (63°C) for the fish to be safely cooked through.
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Ready when: Top is golden, sauce is bubbling at the edges, internal temperature is 145°F (63°C)
Tip: Check temperature with a meat thermometer inserted in the center—this ensures the seafood is fully cooked and safe.
7
Rest and garnish
- Remove lasagna from the oven and let it rest for 10 minutes at room temperature.
- This allows the noodles and sauce to set so layers hold together when served.
- Scatter reserved fresh basil and sliced green onion over the top.
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Ready when: Lasagna has cooled slightly and feels less runny when touched
Tip: Resting is crucial—skip it and the lasagna will fall apart when you cut and serve it.

Good to know

Tips

Pat your seafood completely dry before searing—moisture prevents browning and causes steaming instead. Use paper towels.
The curry sauce is the backbone of this dish. Taste it carefully in step 3 and adjust lime juice and fish sauce to your preference before building the lasagna.
Lasagna noodles can stick easily. Lay them flat on parchment as soon as they're drained, or toss them lightly with a little oil.
Don't fully cook the seafood in step 4—it will finish in the oven. Slightly underdone now ensures tender, moist results in the final dish.

Make ahead

Assemble the lasagna up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate. Bake from cold, adding 5–7 minutes to the baking time. The curry sauce can be made up to 2 days ahead and refrigerated in an airtight container; reheat gently over medium-low heat before using.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 325°F (163°C) oven for 12–15 minutes until heated through. Do not freeze—the noodles become mushy. Consume within 3 days for best quality.

Substitutions

firm white fish fillet (halibut or cod), skin removed → Sea scallops (cut large ones in half). Scallops add sweetness and work beautifully in curry. Sear them briefly in step 4 just until edges turn opaque; they cook very quickly.
Thai red curry paste → Green or yellow curry paste. Green curry is more herbaceous and spicy; yellow is milder and earthier. Use the same amount. The flavor profile will shift but remains authentically Thai.
fresh Thai or sweet basil leaves → Fresh cilantro or Thai mint. Cilantro brings brightness; Thai mint (if available) is more authentic to Thai cuisine. Use the same amount.
palm sugar or light brown sugar → Honey or agave nectar. Both provide the same sweetness balance. Use the same amount (1.5 tsp). Avoid table sugar as it lacks the subtle caramel notes of palm sugar.