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.

No additional tips available.

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

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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.

Thai Green Curry with Seafood

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