Thai Green Curry Seafood Medley
A fragrant and creamy coconut-based curry featuring a succulent mix of shrimp, scallops, and squid infused with aromatic Thai herbs.
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Ingredients
- 500 grams Mixed Seafood (Shrimp, Scallops, Squid)
- 3 tablespoons Thai Green Curry Paste
- 400 ml Full-fat Coconut Milk
- 2 tablespoons Fish Sauce
- 1 tablespoon Palm Sugar
- 150 grams Bamboo Shoots
- 4 pieces Thai Eggplants(optional)
- 4 leaves Kaffir Lime Leaves
- 1/2 cup Thai Basil Leaves
- 2 sliced Red Chili(optional)
- 1 tablespoon Vegetable Oil
Instructions
- 1
Heat the vegetable oil in a large wok or deep pan over medium heat.
- 2
Add the green curry paste and fry for 2 minutes until fragrant and the oil begins to separate.
- 3
Pour in half of the coconut milk and stir until the green oil rises to the surface.
- 4
Add the remaining coconut milk, fish sauce, and palm sugar, then bring to a gentle simmer.
- 5
Add the bamboo shoots and Thai eggplants, cooking for about 5 minutes until the vegetables soften.
- 6
Tear the kaffir lime leaves and add them to the pot along with the seafood medley.
- 7
Simmer for 3-4 minutes until the shrimp are pink and the scallops are opaque; do not overcook.
- 8
Turn off the heat and stir in the Thai basil leaves and sliced red chilies before serving.
Nutrition per Serving
385
Calories
28g
Protein
14g
Carbs
26g
Fat
2g
Fiber
7g
Sugar
1150mg
Sodium
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