Seafood Green Curry with Coconut Brown Rice

Mains
Rice
Seafood

Easy Level:

Cook Time:

Servings:

4

Thai Green curry is spicy with a hint of sweetness. Our freshly made spice paste combines with thick coconut milk to yield rich and aromatic flavours.
That, plus our homemade spice paste and fresh succulent seafood makes the curry light and naturally sweet.
Next we made the perfect companion for our curry. Heavenly Brown Rice cooked in coconut water. Nutty-tasting brown rice infused with the fragrance from fresh coconut water, aromatics and pandan…Absolutely delicious!
Check out their products at http://heavenlyrice.com/ and you won’t have to haul your rice back from the supermarket! Right now they’re having a 10% for new customers and and provide free delivery on orders of 10kg of rice and above, so it’s a good chance to buy yourself some rice at good value!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
seafood (mix of fish, squid and prawns)
0.00
g
g
seafood (mix of fish, squid and prawns)
0.00
red chilli (sliced)
0.00
red chilli (sliced)
0.00
ml
ml
coconut milk (divided into 2 portions)
0.00
ml
ml
coconut milk (divided into 2 portions)
0.00
green eggplants (quartered)
0.00
green eggplants (quartered)
0.00
kaffir lime leaves
0.00
kaffir lime leaves
0.00
cup
cup
pea eggplants
0.00
cup
cup
pea eggplants
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
Thai palm sugar
0.00
tbsp
tbsp
Thai palm sugar
0.00
sprigs
sprigs
Thai Basil (leaves only)
0.00
sprigs
sprigs
Thai Basil (leaves only)
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tbsp
tbsp
lime juice
0.00
tbsp
tbsp
lime juice

Green Curry Paste:

0.00
tbsp
tbsp
coriander powder
0.00
tbsp
tbsp
coriander powder
0.00
tsp
tsp
cumin powder
0.00
tsp
tsp
cumin powder
0.00
tsp
tsp
ground black pepper
0.00
tsp
tsp
ground black pepper
0.00
coriander roots (chopped)
0.00
coriander roots (chopped)
0.00
g
g
galangal
0.00
g
g
galangal
0.00
g
g
garlic
0.00
g
g
garlic
0.00
g
g
shallots
0.00
g
g
shallots
0.00
stalks
stalks
lemongrass (chopped)
0.00
stalks
stalks
lemongrass (chopped)
0.00
kaffir lime zest (peeled with a knife)
0.00
kaffir lime zest (peeled with a knife)
0.00
tsp
tsp
shrimp paste
0.00
tsp
tsp
shrimp paste
0.00
green chilli padis (adjust to preference)
0.00
green chilli padis (adjust to preference)
0.00
cup
cup
water
0.00
cup
cup
water

Coconut Rice

0.00
g
g
Heavenly brown rice (washed and drained)
0.00
g
g
Heavenly brown rice (washed and drained)
0.00
ml
ml
coconut water
0.00
ml
ml
coconut water
0.00
slices
slices
galangal
0.00
slices
slices
galangal
0.00
kaffir lime leaves
0.00
kaffir lime leaves
0.00
stalks
stalks
lemongrass (bruised)
0.00
stalks
stalks
lemongrass (bruised)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt

Steps

1

Cook 250g Heavenly brown rice with 600ml coconut water, 6 slices galangal, 3 kaffir lime leaves, 2 stalks lemongrass (bruised) and ½ tsp salt in a rice cooker. Remove aromatics once rice is cooked
Cook 250g Heavenly brown rice with 600ml coconut water, 6 slices galangal, 3 kaffir lime leaves, 2 stalks lemongrass (bruised) and ½ tsp salt in a rice cooker. Remove aromatics once rice is cooked
Mark as completed

2

Blend green curry paste ingredients in a food processor to a fine paste. Set aside.
Blend green curry paste ingredients in a food processor to a fine paste. Set aside.
Mark as completed

3

In a wok on medium heat, pour in the first portion of coconut milk. Reduce to half.
In a wok on medium heat, pour in the first portion of coconut milk. Reduce to half.
Mark as completed

4

Add in the green curry paste, mix well and fry until fragrant and oil starts to separate.
Add in the green curry paste, mix well and fry until fragrant and oil starts to separate.
Mark as completed

5

Pour in the 2nd portion of coconut milk and 300ml water.
Pour in the 2nd portion of coconut milk and 300ml water.
Mark as completed

6

Add in the green eggplants and simmer until ¾ cooked.
Add in the green eggplants and simmer until ¾ cooked.
Mark as completed

7

Gently tear the kaffir lime leaves and add it in with the pea eggplants.
Gently tear the kaffir lime leaves and add it in with the pea eggplants.
Mark as completed

8

Season with 3 tbsp fish sauce and 2 tbsp Thai palm sugar.
Season with 3 tbsp fish sauce and 2 tbsp Thai palm sugar.
Mark as completed

9

Gently place in the seafood.
Gently place in the seafood.
Mark as completed

10

When the seafood is cooked, turn off the stove. Pour in the lime juice and add Thai basil leaves.
When the seafood is cooked, turn off the stove. Pour in the lime juice and add Thai basil leaves.
Mark as completed

11

Serve with Heavenly coconut rice.
Serve with Heavenly coconut rice.
Mark as completed

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