Thai Seafood Curry over Coconut Jasmine Rice

Total Time
40mins
Prep
30 mins
Cook
10 mins

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.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

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.

5 5

This was simple, quick and delicious! I used a thawed frozen seafood mix, substituted a green bell pepper and added julienned summer squash. I will definitely be making this again, excellent recipe!