Thai Green Curry with Seafood

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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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.

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 dientes de ajo, picados
90ml Thai green curry paste
300ml de agua
1 13-to 400g can unsweetened coconut milk
2 small fresh red Thai chillies or 1 red jalapeño chilli
2 kaffir lime leaves
1 cucharada de salsa de pescado (como nam pla o nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 150g )
600g 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

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.