Thai Green Curry Seafood Medley

Jul 14, 2022 | Chowders, Soups & Stews, Pescatarian | By aquastar
seafood-medley-curry-recipe

Description

A zestful pairing of our premium calamari, in-shell mussels, shrimp, and scallops tossed together into a wonderfully fresh and spicy Thai green curry. 

Summary

Recipe Level

Moderate

Cooking Time

0:35

Servings

3-4

Recipe rate

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Ingredients

  • 2 Tbsp vegetable oil
  • 3 Tbsp green curry paste
  • 1 cup vegetable broth
  • 1 (13.5 fl oz) can of coconut milk
  • 8 oz Aqua Star Pure & Natural™ Premium Seafood Medley, thawed according to package directions
  • ½ Chinese eggplant, sliced 1/8 inch at a diagonal
  • 2 oz snow peas (approximately 1/2 cup)
  • ½ red bell pepper, julienned
  • 2 Tbsp Thai basil leaves
  • 2 Tbsp cilantro
  • 2 Tbsp fish sauce
  • 2 Tbsp sugar
  • 1 lime, freshly squeezed
  • Jasmine rice, cooked per package directions

To make

Instructions

In a large skillet or pot, heat vegetable oil over medium-high heat. Add curry paste and cook for 2 minutes. Add vegetable broth and coconut milk, stirring to combine. Bring to a simmer and reduce the liquid by half. Add eggplant and Seafood Medley and cook for 3—4 minutes. Add remaining vegetables and cook for another 2 minutes, until vegetables are slightly soft. Add fish sauce, sugar and lime juice, bring to a simmer, stirring constantly and adjusting seasonings to taste.
When the curry has come to a boil, remove from heat and serve over steamed jasmine rice. Enjoy!

Serving Suggestions

Curry can be made in advance; however, if doing so, it is recommended to make the curry without the seafood. Add seafood medley when reheating the curry to avoid overcooking the seafood.