Thai Green Seafood Curry


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
4 cups


  • 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


  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


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


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.


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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