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Thai Green Curry with Seafood

This seafood Thai green curry is a vibrant, aromatic dish that brings the fresh flavours of Southeast Asia to your kitchen. Combining succulent prawns, sweet bay scallops and fresh mussels, the curry is simmered in a creamy coconut broth infused with kaffir lime, fiery chillies and fragrant basil. It is a wonderfully light yet satisfying meal, perfect for those seeking a balance of spicy and cooling notes with plenty of nutrient-rich vegetables like bok choy and carrot.

As a high-protein main course, this recipe is an excellent choice for a healthy midweek dinner or a sophisticated weekend treat. The use of shop-bought curry paste keeps the preparation time to a minimum without compromising on the depth of flavour. Serve it in shallow bowls over fluffy steamed rice to soak up the zesty sauce, ensuring a nutritious and balanced homemade meal that feels truly indulgent.

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Ingredients for Thai Green Curry with Seafood

  • 2 tablespoons unrefined peanut oil

  • 5 spring onions, finely chopped, dark green parts separated from white and pale green parts

  • 3 tablespoons minced fresh coriander, divided

  • 3 garlic cloves, minced

  • 90ml Thai green curry paste

  • 300ml water

  • 1 13-to 400g can unsweetened coconut milk

  • 2 small fresh red Thai chillies or 1 red jalapeño chilli

  • 2 kaffir lime leaves

  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)

  • 1 large carrot, peeled, thinly sliced on diagonal (about 240ml )

  • 950ml thinly sliced bok choy

  • 230g uncooked medium prawns, peeled, deveined

  • 230g bay scallops

  • 450g green or black mussels, scrubbed, debearded

  • 2 tablespoons minced fresh basil

  • 2 cups (about) steamed rice

How to make Thai Green Curry with Seafood

Heat oil in large saucepan over medium heat. Add white and pale green parts of spring onions, 1 tablespoon coriander, 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, chillies, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, prawns, 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 spring onions, 2 tablespoons coriander, and basil.

Divide rice among 4 shallow bowls. Ladle curry over rice and serve.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 16 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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