Thai Green Seafood Curry

4.7
(3)

Give your classic curry recipe a seafood twist with shrimp and fish sauce.

Thai Green Curry with Seafood dish
Photo: Karla Conrad
Total Time:
35 mins
Servings:
4
Yield:
4 cups

Ingredients

  • 1 pound medium shrimp in shells, peeled and deveined, and/or sea scallops

  • 1 tablespoon canola oil

  • 3 cloves garlic, minced

  • 1 cup unsweetened coconut milk*

  • cup reduced-sodium chicken broth

  • 1 tablespoon fish sauce**

  • 2 teaspoon packed brown sugar

  • 2 tablespoon green or yellow curry paste or 3 tablespoons red curry paste**

  • 1 medium red or yellow sweet pepper, seeded and cut into thin bite-size strips

  • ½ of a small eggplant, peeled if desired, and cut into bite-size pieces (2 cups)

  • ¼ cup thinly sliced fresh basil leaves

  • 1 teaspoon finely shredded lime peel

  • 2 cup hot cooked jasmine rice***

  • Fresh basil leaves

  • Lime wedges

Directions

  1. Thaw shrimp or scallops, if frozen. Rinse and pat dry with paper towels; set aside. In a wok or large nonstick skillet heat oil over medium-high heat. Add garlic; cook for 30 seconds.

  2. Stir in coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring mixture to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Stir in the shrimp or scallops, sweet pepper, and eggplant. Boil gently about 5 minutes more or until seafood turns opaque, vegetables are just tender, and sauce has thickened slightly, stirring occasionally.

  3. Remove from heat. Stir the 1/4 cup thinly sliced basil leaves and the lime peel into seafood mixture. Serve over hot cooked rice. Top with fresh basil leaves and serve with lime wedges.

Thai Chicken Curry:

Prepare as directed, except substitute 12 ounces skinless, boneless chicken thighs, cut into 1-inch strips for the seafood. Add after bringing to boiling after curry paste addition.Nutrition analysis per serving: 396 calories, 21 g protein, 34 g carbohydrate, 19 g total fat (12 g sat. fat), 81 mg cholesterol, 4 g fiber, 5 g total sugar, 23% Vitamin A, 80% Vitamin C, 846 mg sodium, 4% calcium, 18% iron
Exchanges: 1.5 starch, .5 other carb., .5 vegetable, 2.5 lean meat, 3 fat
Carb Choice: 2

*Note:

Be sure to stir the coconut milk in the can before measuring, as the solid and liquid may separate in the can.

**Note:

Look for fish sauce and curry paste in the Asian section of large supermarkets or in a store specializing in Asian foods. These stores will probably have jasmine rice also.

***Note:

For 2 cups cooked rice, in a medium saucepan combine 2 cups water and 1 cup uncooked jasmine rice. If desired, add a little salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until the liquid is absorbed and rice is tender. (Or preheat oven to 350°F. Place the 1 cup uncooked rice in a 2-quart square baking dish. Pour 2 cups boiling water over the rice. Cover tightly with foil and bake for 25 to 30 minutes or until tender [you can bake a double batch this same way using 2 cups rice and 4 cups water; chill the extra rice for up to 3 days in the refrigerator].)

Nutrition Facts (per serving)

368 Calories
16g Fat
34g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 368
% Daily Value *
Total Fat 16g 21%
Saturated Fat 11g 55%
Cholesterol 137mg 46%
Sodium 887mg 39%
Total Carbohydrate 34g 12%
Total Sugars 5g
Protein 22g
Vitamin C 48.2mg 241%
Calcium 92mg 7%
Iron 3.1mg 17%
Potassium 642mg 14%
Folate, total 37.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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