Seafood and Vegetable Green Curry

Seafood and Vegetable Green Curry
Seafood and Vegetable Green Curry. This is a Thai inspired dish, some of the ingredients are used in Thai cooking however I tried to cook it in my own style. The marinara mixed seafood that I used for this dish may not be available on some location but any available seafood or similar vegetables may be use.

Seafood and Vegetable Green Curry Recipe

For better presentation seafood can be cooked with shell on. The green curry paste is always available in the Asian section of most supermarkets. Kaffir lime leaves is sometime difficult to find, the best alternative is to use the rind of lime.

Seafood and Vegetable Green Curry Dish

For the young eggplant, use the regular Asian eggplant as an alternative. Here is the recipe of my version of Seafood and Vegetable Green Curry, try it.


Vegetable Ingredients
Marina Mixed Seafood

2 cups marinara mixed seafood
4-5 pieces young eggplant, quartered
4-5 pieces fresh button mushroom, cut in half
4-5 stalks asparagus, cut into 2” lengths
4-5 young corn, cut into 2” lengths
1 small size bell pepper, cut into strips
1 small packet snow peas, trimmed
1 small size onion, chopped
2-3 cloves garlic, chopped
1/2 head ginger, cut into thin strips
1-2 pieces red or green chili, sliced
2 kaffir lime leaves
2 tbsp. basil, finely chopped fresh basil
1 tbsp. parsley, finely chopped
3-4 tbsp. Thai green curry paste
1 tbsp. fish sauce
1 small canned coconut milk
1/4 cup cornstarch
salt to taste
cooking oil

Cooking procedure:

Seafood and Vegetable Green Curry - Cooking Procedure

In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in parsley green curry paste and stir cook for about a minute. Add in 1 1/2 cup of water, coconut milk, khaffir lime leaves and fish sauce, bring to a boil and simmer for 3 to 5 minute stirring constantly. Add in the young corn and eggplant, simmer for another 3 to 5 minutes. Add in the rest of the vegetables, basil, chili and the mixed seafood on top, continue to cook for 3 to 5 minutes or until the vegetables and sea foods are just cooked. Correct saltiness if require, thicken sauce with cornstarch diluted in 1/4 cup of water. Save with a lot of rice.

See other Thai inspired dish:

Pinoy Style Pad Thai
Tom Yum Goong, Hot and Sour Shrimp Soup
Thai Green Chicken Curry, Pinoy Style
Pineapple Fried Rice


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