Video guide to Thai-style seafood green curry
A combination of creamy coconut milk and spicy green curry paste
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 4 |
250 gms green curry paste
750 gms mixed seafood (with mussels, shrimps, squid, clams and scallops)
150 gms pea eggplants
3 to 4 sprigs of Kaffir lime leaves
3 to 4 sprigs of sweet basil leaves
200 gms coconut shoots
1 cup coconut milk
25 gms eggplant
100 gms palm sugar
2 tbsp fish sauce
Green curry paste:
2 ½ tps salt
50 gms shallots
50 gms lemongrass
50 gms galanggal
2 tsp shrimp paste
2 tsp coriander seeds
2 tsp cumin powder
2 to 3 green chilies
2 tsp white pepper
Making the green curry paste
1. Put all the ingredients in a blender and blend into a paste.
Making the seafood curry
1. Heat the oil in the frying pan and put the green curry paste and cook for 4 to 5 minutes on a low flame.
2. Add the coconut milk once the green curry paste is boiling.
3. Add the pea eggplant, coconut shoots and chopped eggplant to the curry.
4. Once the vegetables are cooked, add the seafood and cook for 6 to 7 minutes.
5. Season with palm sugar, fish sauce, sweet basil and lime leaves.
6. Adjust the seasoning as required and serve with jasmine rice on the side.
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