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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


  • 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


  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.

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