Thai Seafood Green Curry

Thank you for sharing!

Last Updated on December 16, 2020 by Chef Mireille

Thai Green Curry, Seafood CurryI 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.

curry -edit

Add fish sauce and lime juice. Stir to combine.

To serve, garnish with cilantro leaves.

Thai Curry -edit

Serve with steamed Jasmine rice.

Seafood Curry -edit

Thai Green Curry, Seafood Curry
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Thai Seafood Green Curry

Prep Time10 minutes
Cook Time20 minutes

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.
Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!

CCC Logo..linking to Cookbook Cooking Challenge

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.