Thai Green Curry with Seafood
A fragrant and rich Thai green curry featuring a medley of seafood including shrimp, scallops, and mussels, combined with fresh vegetables in a coconut milk base. This authentic curry is flavored with kaffir lime leaves, Thai chiles, and aromatic herbs.
Ingredients
- •2 tablespoons unrefined peanut oil
- •5 whole green onions
- •3 tablespoons minced fresh cilantro
- •3 cloves garlic
- •6 tablespoons Thai green curry paste
- •1¼ cups water
- •1 can unsweetened coconut milk
- •2 whole fresh red Thai chiles
- •2 whole kaffir lime leaves
- •1 tablespoon fish sauce
- •1 large carrot
- •4 cups thinly sliced bok choy
- •8 ounces uncooked medium shrimp
- •8 ounces bay scallops
- •1 pound green or black mussels
- •2 tablespoons minced fresh basil
- •2 cups steamed rice
Cooking Instructions
- 1.
Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
15 min
- 2.
Divide rice among 4 shallow bowls. Ladle curry over rice and serve.
2 min
