Green Curry With Seafood
A fragrant Thai green curry built on a freshly pounded paste of green chillies, lemongrass, galangal, makrut lime and aromatic spices. The curry is vibrant and gently spicy, with layered citrus and herbal notes that bring brightness and depth. Served with tender seafood, it’s rich yet balanced, delivering warmth, freshness and classic Thai comfort in every spoonful.
- 30 min
- NOT TOO TRICKY
- 8
- SHRIMP
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 400 kcal Calories
- 28 g Protein
- 14 g Carbs
- 28 g Fat
- 2 g Fibre
- 4 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| For the green curry paste | |||
| Dark green jalapeño or Serrano chilis | 4 each | Chopped | |
| Green Thai chilis (prik kee noo) | 15-20 each | Chopped, (use amount of chilis based on desired spice level) | |
| White peppercorns | 10 each | Finely grounded | |
| Coriander seeds | 1 tsp | 15 ml | Lightly toasted until aromatic then grounded |
| Cumin seeds | 1.2 tbsp | 2,5 ml | Grounded |
| Sea salt | 1 stp | 5 ml | |
| Lemon grass | 2 tbsp | 30 ml | Chopped, use the bottom end of stalk, sliced thinly in rounds before chopping |
| Thai galangal | 1 tsp | 5 ml | Chopped |
| Zest of fresh Makrut lime | 1 tsp | 5 ml | Grated |
| Cilantro root | 2 tsp | 10 ml | Finely chopped |
| Shallots | 3 each | Chopped | |
| Garlic cloves | 6 each | Chopped | |
| Gkapi shrimp paste | 2 tsp | 10 ml | |
Method
- Prepare all green curry paste ingredients before starting.
- In a dry stone mortar or spice grinder, grind the dry spices until very fine; set aside.
- Pound the herbs in the mortar a little at a time, starting with the harder ingredients, until each is reduced to a paste.
- Combine the pounded herbs with the ground dry spices and shrimp paste. Pound together until a fine, well-blended paste forms.
- Set aside until ready to use.
- Pro Tip: Green curry paste is traditionally made using shrimp paste, which provides a deeper and more complex base flavour than powdered substitutes.
