Thai Green Curry with Seafood Recipe

Name: Thai Green Curry with Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unrefined peanut oil; 5 green onions, finely chopped, dark green parts separated from white and pale green parts; 3 tablespoons minced fresh cilantro, divided; 3 garlic cloves, minced; 6 tablespoons Thai green curry paste; 1 1/4 cups water; 1 13-to 14-ounce can unsweetened coconut milk; 2 small fresh red Thai chiles or 1 red jalapeno chile; 2 kaffir lime leaves; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup); 4 cups thinly sliced bok choy; 8 ounces uncooked medium shrimp, peeled, deveined; 8 ounces bay scallops; 1 pound green or black mussels, scrubbed, debearded; 2 tablespoons minced fresh basil; 2 cups (about) steamed rice

Servings: persons

2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeno chile
2 kaffir lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

1
Heat oil in large saucepan over medium heat.
2
Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; saute until tender, about 2 minutes.
3
Add curry paste; cook until fragrant, about 1 minute.
4
Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce.
5
Bring to simmer.
6
Add carrot; cover and cook until carrot is just tender, about 5 minutes.
7
Layer bok choy, shrimp, scallops, and mussels in pan.
8
Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes.
9
Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
10
Divide rice among 4 shallow bowls.
11
Ladle curry over rice and serve.

638

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons unrefined peanut oil, 5 green onions, finely chopped, dark green parts separated from white and pale green parts, 3 tablespoons minced fresh cilantro, divided, 3 garlic cloves, minced, and more.

Yes, Thai Green Curry with Seafood falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Green Curry with Seafood

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions