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!
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
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!
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.
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.
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...
Probably one of Thailand's most famous dishes served on both humble street food stalls and the poshest of restaurants. This is a simple dish with simple ingredients and with little practice, a good restaurant standard meal can be made in minutes. In Thailand this is almost always served with a crispy fried egg with a runny yolk, and the technique for cooking the egg is a crucial part of making this dish. If a crispy fried egg is not your thing of course you can eat it without, says she sadly..
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...
I’ve been buying curry paste from Mythaicurry for some time. The Penang curry paste has the perfect blend of spices and the salt levels are just right unlike the big commercial brands.
Enjoy!
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.