A super creamy Thai green curry with seafood: a bunch of prawns, fish, calamari, mussels and crab… What an awesome Thai dinner!
Thai green curry with seafood, are you in?
Here in my local supermarket in Spain I can easily find these fresh seafood and fish platters for 4 to make a classic paella with. But because I am not too fond of that, I kept these treats in the back of my mind for a totally different recipe.
A creamy Thai curry!
Easy Creamy Thai Green Curry with Seafood
It is hard to buy this lovely variety of seafood and fish separately.
Quite frankly I guess that my fishmonger in Belgium would kick me out if I asked for 4 mussels, 6 calamari rings and stuff. And there is always the frozen mixes in the freezer department but then most are already pre cooked so…
Meh, too chewy.
Do you see now why I love these fresh paella mixes? I also added crab claws to the curry because I can buy those big boys separately.
Stone Crab Claws
We both loved this dish to bits.
Finger licking good. And it is so easy peasy to make. I usually make chicken or beef curries. But this seafood curry will be often on our menu from now on, I can feel it!
I used a spicy green paste but the yellow or red one are also perfect for this recipe. In fact any type will do, even a Malaysian curry for laksa.
For the KitchenAid Cook Processor version of this Thai green curry with seafood: just scroll down to the second recipe here on this page!
Enjoy!
Easy Thai Green Curry with Seafood & Fish Recipe
- 8 raw prawns peeled
- 4 fresh mussels
- 2 stone crab claws cooked
- 3 oz fresh fish (85 g), diced
- 6 calamari rings
- 1 ⅔ cups coconut milk (400 ml)
- 2 inch fresh ginger (5 cm), peeled
- 1 small shallot chopped
- 1 tbsp Thai green curry paste
- a handful frozen green peas
- a handful green beans chopped
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 4 dried kaffir lime leaves (optional)
- ⅓ fish bouillon cube
- 1 tbsp vegetable oil
1. Pour the vegetable oil in a large wok or large non-stick pan and place it over high heat until hot, then add the curry paste.
2. Stir fry the curry paste for about 2 minutes. Then turn the heat lower to medium. Pour in the coconut milk.
3. Then add the grated ginger, chopped shallot, the sugar, fish sauce, kaffir lime leaves (optional) and the fish bouillon cube.
4. Stir well and let the coconut cook for 8 to 10 minutes. Then add the fish and seafood to the hot green curry.
5. Turn the heat lower again and simmer the seafood and fish for 3 minutes. Then add the frozen peas and green beans.
6. Cook the curry for another 3 to 4 minutes. Then check the seasoning and add extra fish sauce or sugar to taste if necessary. Divide the seafood and fish over deep plates and drizzle with the green curry sauce. Serve hot.
Easy Thai Green Fish & Seafood Curry – KitchenAid Cook Processor
Here is a super creamy Thai green curry with a bunch of prawns, fish, calamari, mussels and crab… What an awesome Thai dinner then!
I used a spicy green paste but the yellow or red one are also perfect for this recipe. As you can see, I also prepared this Thai green seafood curry in my KitchenAid Cook Processor, magnificent!
Enjoy!
Thai Green Curry with Seafood & Fish Recipe
- 8 raw prawns peeled
- 4 fresh mussels
- 2 stone crab claws cooked
- 3 oz fresh fish (85 g), diced
- 6 calamari rings
- 1 ⅔ cups coconut milk (400 ml)
- 2 inch fresh ginger (5 cm), peeled
- 1 small shallot peeled
- 1 tbsp Thai green curry paste
- a handful frozen green peas
- a handful green beans chopped
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 4 dried kaffir lime leaves (optional)
- ⅓ fish bouillon cube
1. Place the MultiBlade in the bowl. Add the peeled ginger and the shallot. Then close the lid and press Pulse for 10 seconds. Open and scrape down the sides of the bowl.
2. Remove the MultiBlade and add the StirAssist instead. Pour the coconut milk into the bowl and add the green curry paste, the dried kaffir leaves (optional), the sugar, fish sauce and the fish bouillon.
3. Close the lid and select STEW 11. Press Start, Step 1 shows and then press Start again to activate the program. After that, add the fish and seafood to the hot coconut curry.
4. Adjust the timer of Step 2 from 15 minutes to 5 minutes. Press Start again. Once that is finished, set the time of the keep warm mode at 10 minutes and add the frozen peas and green beans.
5. Press Quick Stir for 3 seconds and close the lid. Let the vegetables warm through. Divide the seafood and fish over deep plates and drizzle with the green curry sauce. Serve hot.
