Thai Seafood Curry over Coconut Jasmine Rice

READY IN: 40mins
Recipe by Chandra M

This is a simple and fairly authentic tasting curry. If you aren't able to get grouper or prefer a less expensive alternative, you may substitute halibut, haddock, tilapia, or other firm white fish.

Top Review by Bmaynes315

We loved this. I substituted sweet potato for carrots and used lite coconut milk. Also could not get grouper, so used mahi mahi. Oh, and I thickened a bit with cornstarch.

Ingredients Nutrition


  1. To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
  2. Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
  3. Repeat this 3-4 times per carrot piece.
  4. Slice into 1/4-1/2" thick 'flowers' to finish.
  5. In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
  6. Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
  7. Do not remove lid or stir while cooking.
  8. Heat the oils in a wok or large skillet over medium high heat.
  9. Add the garlic and curry paste and saute until fragrant (about 3 minutes).
  10. Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
  11. Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
  12. Add all remaining ingredients and simmer covered for 3-5 minutes.
  13. Remove lemongrass and serve over jasmine coconut rice.

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