Thai Seafood Curry over Coconut Jasmine Rice

May 19, 2023May 19, 20230 2
Thai Seafood Curry with Coconut Jasmine Rice - A Perfect Balance of Flavors
in Seafood

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 garlic cloves , minced
3 tablespoons mae ploy green curry paste ( to taste )
1/2 lb shrimp , peeled & deveined ( I prefer 16-20s so they are not overdone )
1/2 lb scallops ( either sea or bay scallops will work , but I prefer sea )
1/2 lb grouper , cut in bite size pieces
1 cup light coconut milk ( about 1/2 can )
2 tablespoons fish sauce ( AKA Nam Pla )
1 medium red pepper , cut in thin strips
10 snake beans , cut in 2-3-inch pieces or 1/2 lb green beans , trimmed
2 medium carrots , sliced into flowers ( see below for instructions )
1 stalk lemongrass , cut in 1-inch pieces
1/2 cup basil leaves
1 1/2 cups jasmine rice
1 1/2 cups water
3/4 cup light coconut milk

Nutrision Information

Servings Per Recipe
4
Calories
530
Sugar
4g
Fat
28g
This Thai seafood curry over coconut jasmine rice is a perfect balance of sweet, salty and spicy flavors that will leave your taste buds begging for more. The sea scallops, shrimp, and fish in this recipe provide a healthy and delicious source of protein, while the vegetables pack a nutritional punch. Coconut milk, which is used as the base for the curry, is a common ingredient in Thai cooking and has been shown to have a variety of health benefits. This dish is easy to prepare and is perfect for a weeknight meal or a special occasion.

Instructions

1.Rinse the jasmine rice with water until the water runs clear.
2.In a medium saucepan, combine the rice, water and coconut milk, and bring to a boil over high heat.
3.Reduce heat to low and simmer with the lid on for 15-18 minutes.
4.In a large skillet, heat the olive oil, toasted sesame oil, and garlic over medium heat.
5.Add mae ploy green curry paste and stir for 2-3 minutes, or until fragrant.
6.Add the seafood and stir-fry for 2-3 more minutes.
7.Add the red pepper, snake beans or green beans, lemongrass, and carrots.
8.Stir and fry for 2-3 minutes on medium heat.
9.Add light coconut milk, fish sauce and stir well.
10.Let the curry come to a low simmer, reduce the heat and cook until the vegetables are crispy-tender for about 5 minutes.
11.Add basil leaves and stir well, then remove the skillet from heat.
12.Serve over coconut jasmine rice!

PROS

A perfect balance of flavors, this Thai seafood curry over coconut jasmine rice is a healthy and delicious dish.

The seafood is a great source of protein, the vegetables in the curry pack a nutritional punch, and coconut milk has antioxidants that can boost immunity.

The curry is easy to prepare and can be customized with the amount of curry paste added to make it as mild or spicy as desired!

CONS

It can be difficult to find some of the ingredients for this recipe, like mae ploy green curry paste and lemongrass, in some grocery stores.

The recipe can also be somewhat time-consuming to prepare, with multiple steps and ingredients.

HEALTH & BENEFITS

This Thai seafood curry with coconut jasmine rice is a fantastic way to get a healthy dose of vitamins and minerals.
The seafood is a great source of protein, while the vegetables provide dietary fiber, vitamin C, and other essential nutrients.
Coconut milk also contains antioxidants like vitamin E, which can help boost immunity.

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