Seafood Green Curry with Coconut Brown Rice – 绿咖喱椰子糙米

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 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!

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  • Servings: 4

  • Time: 1 hour

  • Skill: Easy


  1. 600g seafood (mix of fish, squid and prawns)

  2. 2 red chilli (sliced)

  3. 500ml coconut milk (divided into 2 portions)

  4. 4 green eggplants (quartered)

  5. 3 kaffir lime leaves

  6. ¼ cup pea eggplants

  7. 3 tbsp fish sauce

  8. 2 tbsp Thai palm sugar

  9. 4 sprigs Thai Basil (leaves only)

  10. 300ml water

  11. 1 tbsp lime juice

Green Curry Paste:

  1. ½ tbsp coriander powder

  2. ¾ tsp cumin powder

  3. ¼ tsp ground black pepper

  4. 2 coriander roots (chopped)

  5. 20g galangal

  6. 30g garlic

  7. 60g shallots

  8. 2 stalks lemongrass (chopped)

  9. 3 kaffir lime zest (peeled with a knife)

  10. ½ tsp shrimp paste

  11. 12 green chilli padis (adjust to preference)

  12. ¼ cup water

Coconut Rice:

  1. 250g Heavenly brown rice (washed and drained)

  2. 600ml coconut water

  3. 6 slices galangal

  4. 3 kaffir lime leaves

  5. 2 stalks lemongrass (bruised)

  6. ½ tsp salt


  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

  2. Blend green curry paste ingredients in a food processor to a fine paste. Set aside.

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

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

  5. Pour in the 2nd portion of coconut milk and 300ml water.

  6. Add in the green eggplants and simmer until ¾ cooked.

  7. Gently tear the kaffir lime leaves and add it in with the pea eggplants.

  8. Season with 3 tbsp fish sauce and 2 tbsp Thai palm sugar.

  9. Gently place in the seafood.

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

  11. Serve with Heavenly coconut rice.

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