Executive Chef Keith Brooksbank…

Keith Brooksbank cooks a Thai Red Seafood Curry in front of a live audience at the Great Cornish Food Festival

We headed to the Great Cornish Food Festival in Truro on Friday 22nd September to witness our Executive Chef, Keith Brooksbank, deliver a stunning demonstration in front of a live audience. The marquee was filled with eager food lovers waiting to catch a glimpse of Keith preparing and cooking a Thai Red Seafood Curry, brimming with fresh ingredients and a cocktail of delightful aromas. Keith has kindly shared the recipe he used at the festival for those foodies wishing to try it out at home.

This recipe is perfect for those autumn nights as the evenings draw darker, an excellent way to impress friends or a perfect family feast:

  • Serves: 6
  • Preparation: 25 minutes
  • Cooking: 30 minutes


  • 1 cooked (boiled) lobster (approx. 450g)
  • 1 cooked (boiled) crab (approx. 750g)
  • Prepared squid (approx. 225g)
  • 3 tablespoons sunflower oil
  • 2 litres of chicken stock
  • 100g creamed coconut
  • 3 table spoons of Thai fish sauce (nam pla)
  • 2 limes
  • 3 fresh or fried kaffir lime leaves
  • 12 large, raw unshelled prawns
  • 24 large, cleaned mussels
  • 1 small bunch of fresh basil finely shredded
  • 1 quantity of Thai red curry paste (if you’re feeling adventurous, scroll down to see how Keith makes his)
  • 4 red bird’s eye chillies, thinly sliced
  • 85ml of rice vinegar or white wine vinegar
  • 300ml sunflower oil
  • 4 shallots, thinly sliced
  • 6 garlic cloves, thinly slices
  • 50g of cashew nuts, split in half


  • Pull claws off boiled lobster and break into three, lightly cracking the shells with a rolling pin and detach the legs from the tail section and discard.
  • Detach the legs and claws from the boiled crab, breaking them into 3 and lightly cracking the shell and set aside.
  • Remove the body of the crab from the back shell, scoop the brown meat out and set aside.
  • Remove and discard the shell and the dead man’s fingers from the body and cut body into quarters.
  • Heat 3 tablespoons of oil in a large pan, add the red curry paste and fry for 2 minutes until the paste splits from the oil. Add chicken stock, creamed coconut and fish sauce and heat gently until coconut dissolves.
  • Meanwhile, pare 2 strips of zest from 1 lime an cut them into fine shreds. Squeeze out juice from both limes.
  • Add zest and juice to the pan with dried kaffir lime leaves and simmer together for 2 minutes.
  • Add the lobster and crab pieces and simmer for 2 minutes.
  • Add the prawns and simmer for 1 minute.
  • Add the squid and simmer for 2 minutes.
  • Add the mussels and simmer for 2 minutes until they have opened (discard any that remain closed)
  • Stir in the basil and fresh kaffir limes then transfer everything to a large shallow serving platter and add garnish (optional – but we love it)

Kick back, relax and most of all… Enjoy!

Thai red curry paste

  • 5 large medium-hot chillies, chopped with stalks removed
  • 2 ½ cm fresh rot ginger chopped
  • 2 lemongrass stalks with outer leaves removed, roughly chopped
  • 6 garlic cloves
  • 3 shallots, roughly chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon blachan (dried shrimp paste)
  • 2 teaspoons paprika
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon sunflower oil
  • Blend all ingredients into a food processor and blend to a smooth paste


  • Mix chillies with the vinegar in a small bowl. Heat 300ml sunflower oil into a frying pan, add shallots, garlic and cashew nuts for 3 minutes until crisp and golden.
  • Lift out with a slotted spoon, drain on kitchen paper and set aside in a small bowl.