I’ve been ordering these pastes for years, and they are consistently the best you can buy.
Super easy and crazy results. Every paste is the same. This ladys a marvel
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.
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
Enjoy!
This is such a simple to put together recipe, but the flavor! Wow! I’ve made this twice now. The use of Black Rice really does impart a flavor and texture to the dish that white rice can’t match. The flavor of the dish was even better the following day. So tasty! I used the Bangkok Style Green Curry. Just the right amount of heat. Great recipe! Thank you.
The green Thai paste made a delicious hot chicken curry which we thoroughly enjoyed. I have made my own pastes in the past but sometimes struggle for time. This is by far the best paste we have purchased and cannot wait to create the seafood recipe with black rice.
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.
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Michael Johnson
May 01, 2025
After cooking this dish can any remaining portions be frozen
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mythaicurry replied:
It can. It’s OK to freeze it once. In terms of taste, reheated seafood can be somewhat chewy.