Thai Green Seafood Curry
Recipe: #30612
October 10, 2018
"From one of our national supermarkets free monthly magazine June 2018."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (506.8 g)
- Calories 569
- Total Fat - 24.7 g
- Saturated Fat - 14.2 g
- Cholesterol - 144.2 mg
- Sodium - 874.1 mg
- Total Carbohydrate - 62.3 g
- Dietary Fiber - 6.6 g
- Sugars - 13.4 g
- Protein - 30.2 g
- Calcium - 162.7 mg
- Iron - 3.7 mg
- Vitamin C - 116.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a saucepan over medium-high heat and add curry paste and cook, stirring for 2 to 3 minutes or until fragrant and then add stock or water, coconut milk and lime leaves and simmer for 5 minutes for flavours to infuse and then stir in sugar, fish sauce and lime juice.
Step 2
Add seafood and vegetables and cook for 5 minutes or until vegetables are tender and seafood is just cooked.
Step 3
Taste, and add a little more sugar, fish sauce or lime juice, if desired and then stir in 1/2 the basil leaves.
Step 4
Serve curry with rice and garnish with remaining basil leaves.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for ones that are firm and have a bright color.
- For the squid, make sure to buy fresh squid and not frozen.
- Substitute the vegetable oil with olive oil. The benefit of this substitution is that olive oil has a higher smoke point than vegetable oil, meaning that it can be cooked at higher temperatures without burning or breaking down. Additionally, olive oil contains higher levels of antioxidants and is better for heart health.
- Substitute the shrimp with tofu. The benefit of this substitution is that it provides a vegan alternative to the recipe. Tofu is a great source of plant-based protein and is also high in iron and calcium. It can absorb the flavour of the curry paste, making it a great addition to the dish.
Vegetarian Version Replace the seafood with extra vegetables such as mushrooms, eggplant, zucchini, and bell peppers. Substitute the fish sauce with soy sauce and the chicken stock with vegetable stock. Omit the sugar and add a pinch of sugar substitute instead.
Coconut Sticky Rice - This traditional Thai dessert is the perfect accompaniment to Thai Green Seafood Curry as it helps to balance out the savoury flavours of the curry. The sweetness of the coconut and sticky rice complements the salty and spicy flavours of the curry.
Pad Thai: Pad Thai is a classic Thai dish that is a great complement to Thai Green Seafood Curry. The combination of the sweet, sour and spicy flavours of the Pad Thai helps to balance out the flavours of the curry, while the crunchy peanuts and bean sprouts provide a nice contrast to the softness of the curry.
FAQ
Q: What type of oil should I use for this recipe?
A: Vegetable oil is the suggested oil for this recipe. You can also use other types of oil such as sunflower, canola, or olive oil.
Q: What temperature should I set my oven to?
A: The temperature for this recipe should be set to 350 degrees Fahrenheit (177 degrees Celsius).
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Fun facts:
The Kaffir lime leaves used in this recipe are a type of lime native to tropical Southeast Asia, and are commonly used in Thai cuisine. This type of lime was even mentioned in the works of 16th century explorer, Antonio Pigafetta.
The Thai Green Seafood Curry is a popular dish in Thailand, and is said to have been served to the King of Thailand in the early 19th century. It has since become a national dish, enjoyed by people all over the country.