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!
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.
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.
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
- 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