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    You are in: Home / Recipes / Thai Seafood Curry over Coconut Jasmine Rice Recipe
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    Thai Seafood Curry over Coconut Jasmine Rice

    Thai Seafood Curry over Coconut Jasmine Rice. Photo by Loveof6

    1/2 Photos of Thai Seafood Curry over Coconut Jasmine Rice

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Chandra M's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
    2. 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. 3
      Repeat this 3-4 times per carrot piece.
    4. 4
      Slice into 1/4-1/2" thick 'flowers' to finish.
    5. 5
      In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
    6. 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. 7
      Do not remove lid or stir while cooking.
    8. 8
      Heat the oils in a wok or large skillet over medium high heat.
    9. 9
      Add the garlic and curry paste and saute until fragrant (about 3 minutes).
    10. 10
      Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
    11. 11
      Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
    12. 12
      Add all remaining ingredients and simmer covered for 3-5 minutes.
    13. 13
      Remove lemongrass and serve over jasmine coconut rice.

    Ratings & Reviews:

    • on January 28, 2013

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Seafood Curry over Coconut Jasmine Rice

    Serving Size: 1 (420 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 507.7
     
    Calories from Fat 109
    21%
    Total Fat 12.2 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 106.0 mg
    35%
    Sodium 1310.9 mg
    54%
    Total Carbohydrate 64.8 g
    21%
    Dietary Fiber 3.6 g
    14%
    Sugars 3.0 g
    12%
    Protein 31.7 g
    63%

    The following items or measurements are not included:

    green curry paste

    light coconut milk

    snake beans

    lemongrass

    light coconut milk

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