zoom

Share this recipe

This recipe has kindly been submitted to us by one of our customers

Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

Thai Green Curry

This is a nice and easy dish to make - full of flavour and is best with mixed seafood. Also goes very well with a glass (or two) of dry white wine.

  • Total time: 30 to 60 minutes

Serves: 4

Ingredients

  • 1 table spoon of vegetable (or sunflower) oil

    2 table spoons of ready-made green curry paste

    500 grams of mixed shell fish sea food

    400ml of coconut milk

    2 table spoons of Thai fish sauce

    2 handfuls of asparagus, green beans and mang tout.

    salt and freshly ground black pepper

Method

  1. Heat the oil in a wok with a high heat until lightly smoking. Add the green curry paste and stir fry for 2 minutes.
  2. Add the mixed seafood and stir until coated in the curry paste. Continue to stir-fry for at least 2 minutes
  3. Add the coconut milk and fish sauce and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for about 8 minutes, or until the sauce has thickened.
  4. Add the mixed veg and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Season, to taste, with salt and freshly ground black pepper.
  5. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry.

Your recipe note

Edit your recipe note

Comments

Average user rating

4 stars