Mussels Prawns Seafood Squid

Mixed seafood in Thai green curry paste with black rice

Name: Mixed seafood in Thai green curry paste with black rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Cuisine: Thai
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

December 07, 2021 1 Comment

Jump To Recipe

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.

ingredients for Mixed seafood in Thai green curry paste black rice

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

Cooked mixed seafood in Thai green curry

Enjoy!

Mixed seafood in Thai green curry paste with black rice serving Presentation

If you like this recipe please click the star rating or add a comment below! Kop Khun Kha, Nitsa.x

Mixed seafood in Thai green curry paste with black rice

Rated 4.5 stars by 16 users

Cuisine

Thai

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Calories

374

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!

Image of Mixed seafood in Thai green curry paste with black 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

View Cart (0) Checkout

Directions

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.

Recipe Note

Nutrition details do not include rice.

As always using the “right” type of coconut milk is a game-changer. See here.

Nutrition

Serving Size 1
Calories 374, Sugar 1.6 grams, Sodium 500 milligrams, Fat 7.4 grams, Saturated Fat 0.9 grams, Carbs 12.1 grams, Fiber 0.9 grams, Protein 30 grams, Cholesterol 268 milligrams

1 Response

David G

February 11, 2023

My wife and I had a tai in London about 20 tears ago and it was the best we had ever had, unfortunately the restaurant is not there anymore.
So our quest started to find another restaurant as good but alas nothing matches up to what we ate back then 20 years ago.
A friend introduced me to My tai curry and I have to say it’s as good if not better tai green curry we ate 20 years ago , we don’t need to eat out anymore, the taste and flavours are second to none.

Comments will be approved before showing up.

Also in Recipe Blog

#Beef Beef Curry Beef Short Ribs massaman Panang Curry Short Ribs Slow Cooker Thai

Beef Short Ribs in Panang Curry Sauce

October 01, 2024 4 Comments

Have you ever tasted something so delicious that it feels like a culinary revelation? That's exactly how it feels to bite into a perfectly cooked beef short rib. I’m deeply in love with them, the rich slow cooked meat practically falls off the bone, leaving you craving for more. No wonder I’ve fallen head over heels for this underrated cut of meat. Gone are the days when you had to visit a specialty butcher to get your hands on beef short ribs as well, thanks to supermarkets like Sainsbury's ...

Beef Curry Chicken Curry Pie Fish massaman Panaeng Pie Thai Curry

Thai Curry Pie

July 26, 2024

My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...

Ajat Prik Naam Pla Thai Dipping Sauce

Prik Naam Pla, Thai dipping sauce.

July 01, 2023 2 Comments

This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...