Mixed seafood in Thai green curry paste with black rice
December 07, 2021
4 Comments
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.
A quick read of this article can elevate your Thai cooking to a totally different level. Crafting the Perfect Bowl: The Art of Thai Flavor Balancing
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
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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.