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!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Use the instructions below or follow the guided picture recipe above.
- 2
If using frozen seafood it can be defrosted quickly under running water.
- 3
Start cooking the rice following packet instructions.
- 4
Empty the coconut milk into the pan and add the green curry paste
- 5
Bring to a simmer whilst stirring.
- 6
Add the seafood and sliced chilis to the pan and cook, no more than five minutes as seafood becomes rubbery if overcooked.
- 7
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.
- 8
Portion rice onto plates and add the seafood curry and garnish with your choice of herbs.
- 9
Alternatively, put the seafood curry and rice into bowls so diners can serve themselves.