Thai Seafood Curry over Coconut Jasmine Rice

Recipe by Chandra M
READY IN: 40mins




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