Thai Seafood Curry Over Coconut Jasmine Rice Recipe

Name: Thai Seafood Curry Over Coconut Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon toasted sesame oil; 2 garlic cloves, minced; 3 tablespoons mae ploy green curry paste (to taste); 1/2 lb shrimp, peeled & deveined (I prefer 16-20s so they are not overdone); 1/2 lb scallops (either sea or bay scallops will work, but I prefer sea); 1/2 lb grouper, cut in bite size pieces; 1 cup light coconut milk (about 1/2 can); 2 tablespoons fish sauce (AKA Nam Pla); 1 medium red pepper, cut in thin strips; 10 snake beans, cut in 2-3-inch pieces or 1/2 lb green beans, trimmed; 2 medium carrots, sliced into flowers (see below for instructions); 1 stalk lemongrass, cut in 1-inch pieces; 1/2 cup basil leaves; 1 1/2 cups jasmine rice; 1 1/2 cups water; 3/4 cup light coconut milk

Servings: persons

2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 garlic cloves, minced
3 tablespoons mae ploy green curry paste (to taste)
1/2 lb shrimp, peeled & deveined (I prefer 16-20s so they are not overdone)
1/2 lb scallops (either sea or bay scallops will work, but I prefer sea)
1/2 lb grouper, cut in bite size pieces
1 cup light coconut milk (about 1/2 can)
2 tablespoons fish sauce (AKA Nam Pla)
1 medium red pepper, cut in thin strips
10 snake beans, cut in 2-3-inch pieces or 1/2 lb green beans, trimmed
2 medium carrots, sliced into flowers (see below for instructions)
1 stalk lemongrass, cut in 1-inch pieces
1/2 cup basil leaves
1 1/2 cups jasmine rice
1 1/2 cups water
3/4 cup light coconut milk

1
["To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.", "Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.", "Repeat this 3-4 times per carrot piece.", "Slice into 1/4-1/2"" thick 'flowers' to finish.", "In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.", "Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.", "Do not remove lid or stir while cooking.", "Heat the oils in a wok or large skillet over medium high heat.", "Add the garlic and curry paste and saute until fragrant (about 3 minutes).", "Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.", "Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.", "Add all remaining ingredients and simmer covered for 3-5 minutes.", "Remove lemongrass and serve over jasmine coconut rice."]

659

kcal

Calories

Fat

103

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 olive oil, 1 tablespoon toasted sesame oil, 2 garlic cloves, minced, 3 tablespoons mae ploy green curry paste (to taste), and more.

Yes, Thai Seafood Curry Over Coconut Jasmine Rice 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 Seafood Curry Over Coconut Jasmine Rice

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