This is a dish that is incredibly easy and quick to prepare. If you have a bag of frozen seafood in the freezer the whole dish can come together in the time it takes to cook the rice. Talking of rice, I find myself increasingly turning to black rice, healthier than white rice and an interesting texture. My favourite at the moment is Gallo Venere black rice which can be found in most supermarkets, and I certainly prefer it over supermarket own brands. Portion sizes are always subjective, but this would feed three people at my table!
Ingredients. One packet of My Thai Curry green curry paste. You can use either the Mild, Bangkok or Southern green curry pastes depending on the heat levels you prefer.
Around 500 g fresh or frozen seafood. A few chillies, medium mild or hot depending on your taste.
1 can of coconut milk, as always the choice of coconut milk used is important, and some coriander or parsley to garnish.
Rice of your choice.
If using frozen seafood it can be defrosted quickly under running water. Start cooking the rice.
Empty the coconut milk into the pan and add the green curry paste.
Bring to a simmer whilst stirring.
Add the seafood and sliced chilis to the pan and cook, no more than five minutes as seafood becomes rubbery if overcooked.
Ready to serve
Enjoy!
Mixed seafood in Thai green curry sauce with black rice
- Total Time: 25 minutes
- Yield: 3 servings 1x
Description
A spectacular seafood dish in a zingy Thai Green Sauce served with nutritious black rice. Super easy and can be made with a bag of mixed seafood from the freezer in the time it takes to cook the rice!
Ingredients
1 packet of My Thai Curry Green Curry paste. Mild, medium, or hot, depending on your preference.
500g fresh or frozen seafood.
2 chillies medium or mild.
1 can Coconut Milk. (see notes below)
Fresh herbs to garnish (I used 3 sprigs of parsley)
Rice of your choice, I used Gallo Nero rice.
1 Lime
Instructions
Use the instructions below or follow the guided picture recipe above.
If using frozen seafood it can be defrosted quickly under running water.
Start cooking the rice following packet instructions.
Empty the coconut milk into the pan and add the green curry paste
Bring to a simmer whilst stirring.
Add the seafood and sliced chilis to the pan and cook, no more than five minutes as seafood becomes rubbery if overcooked.
Taste the curry and adjust the sweetness with a squeeze of lime. Salt or Thai fish sauce may be added to your personal taste. If using fish sauce, then do so sparingly as a small amount can change the flavour of the curry considerably.
Portion rice onto plates and add the seafood curry and garnish with your choice of herbs.
Alternatively, put the seafood curry and rice into bowls so diners can serve themselves.
Notes
Nutrition details do not include rice.
As always using the “right” type of coconut milk is a game-changer. See here.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Thai
Nutrition
- Serving Size: Per serving
- Calories: 374 per serving
- Sugar: 1.6
- Sodium: 0.5
- Fat: 7.4
- Saturated Fat: 0.9
- Carbohydrates: 12.1
- Fiber: 0.9
- Protein: 30
- Cholesterol: 268.3 mg
Keywords: Seafood,quick
