Last Updated on December 16, 2020 by Chef Mireille
I am a seafood fanatic. I love the taste of seafood and it also cooks so fast that you can have a complete dinner done in a half an hour. Put the rice in the rice cooker before you start. It will be done by the time you finish making this curry and dinner is on the table!
This recipe was inspired from a cookbook I have on Thai cooking, but I simplified the methodology a lot, especially by using store bought curry paste, instead of using the home made version in the book. Sure the home made curry paste is a lot fresher and I am sure would have elevated the flavor in this curry, but if the curry paste is in the pantry, it sure does save a lot of time and effort.
Thai Seafood Green Curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Serves 4
Ingredients:
- 2 tablespoons peanut oil
- 1/8 cup green curry paste
- 14 oz. can coconut milk
- 12 oz. white firm fleshed fish (I used Mahi-Mahi)
- 8 oz. shrimp
- 8 oz. squid
- 2 thinly sliced Kaffir lime leaves
- 1/8 cup fish sauce
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
In a deep skillet, heat oil. Add curry paste and fry for 2-3 minutes, until fragrant.
Add coconut milk and bring to a boil. Reduce to a simmer and cook for 10 minutes.
Add fish and cook for 5 minutes. Add shrimp, squid, lime leaves and chiles. Simmer for 3 minutes.
Add fish sauce and lime juice. Stir to combine.
To serve, garnish with cilantro leaves.
Serve with steamed Jasmine rice.
Thai Seafood Green Curry
Ingredients
- 2 tablespoons peanut oil
- 1/8 cup green curry paste
- 14 oz. can coconut milk
- 12 oz. white firm fleshed fish I used Mahi-Mahi
- 8 oz. shrimp
- 8 oz. squid
- 2 thinly sliced Kaffir lime leaves
- 1/8 cup fish sauce
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
Instructions
- In a deep skillet, heat oil. Add curry paste and fry for 2-3 minutes, until fragrant.
- Add coconut milk and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- Add fish and cook for 5 minutes. Add shrimp, squid, lime leaves and chiles. Simmer for 3 minutes.
- Add fish sauce and lime juice. Stir to combine.
- To serve, garnish with cilantro leaves.
- Serve with steamed Jasmine rice.
..linking to Cookbook Cooking Challenge
I always keep store bought curry pastes handy in the fridge. Great for last minute meals when I’m short of time to make fresh curry paste.
Your seafood curry looks like a seafood lovers dream.
Great looking curry. I like that you can use different fish in this recipe. Pinned.
Yes this is so simple to put together and you really can use whatever seafood you have lying about
Curry looks flavorful. I would love to try this curry minus the squid.
I am yet to venture into thai however the recipe sounds interesting..