Thai Seafood Green Curry

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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.

See also  Peruvian Scallop Ceviche

Thai Curry -edit

Serve with steamed Jasmine rice.

Seafood Curry -edit

Thai Green Curry, Seafood Curry
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Thai Seafood Green Curry

Prep Time10 mins
Cook Time20 mins

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 try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pavani

    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.

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