This post may contain affiliate links.
Easy Healthy Thai Seafood Green Curry (แกงเขียวหวานทะเล)
Thai Green Curry is one of the most popular and well known dishes on the Thai menu and it is actually also one of the easiest and most versatile dishes you could make. We have posted on this dish before but because there are so many ways to do it this isn't the first and won't be the last time you see us using it. It is one of our personal favorites and the dish of our first Thai Restaurant date.
The way I did it here is attractive I think because it solved a couple of problems for us. My wife has been complaining of all the work of cooking and I thought that I would take over tonight and do something fast, different and easy so she could relax. At the local Wal-Mart they have these bags of mixed seafood which are super reasonable at about $6/bag which served 3 of us with left-overs for later in the week. The directions are also on the container for the Mae Ploy Green Curry, I just doubled them and changed a few to be a bit healthier by the way.
As always, If you have high cholesterol or BP and need to watch your ingredients this may not necessarily be the healthiest for you. Always go within the guidelines of what your doctor tells you to do.
- • 100 grams of MAE PLOY green curry paste.
- • 24 oz. of mixed seafood.
- • 2 tablespoon of olive oil.
- • 1 ½ can of lite coconut milk. (about 20 fl.oz., if you are in the area that is hard to find a lite coconut milk, you can dilute a regular coconut milk with water 1:1.)
- • 2 medium zucchini.
- • 1 can of drained sliced bamboo shoots. (about 10 oz.)
- • 15 cherry tomatoes, cut them in half.
- • ½ cup of water.
- • 1 sliced avocado for each serving as an option.
- Heat olive oil in a sauce pan, then add green curry paste.
- Stir fry the green curry paste until the color of the paste is darker. You'll be able to smell the aroma of the green curry paste.
- Add the half of the lite coconut milk and let the coconut milk get some of the heat, then add seafood. Cook the seafood until the curry is boiling and add the rest of the lite coconut milk and half cup of water.
- Add the bamboo shoots, zucchini, and tomatoes and cook until the vegetables are softened.
- Taste and season as require. You can add stevia if you like your food a little sweet, or add more curry paste if you want to make it more spicy (I recommend to stir fried the curry paste in the olive oil on a separate pan before you add the curry paste into the sauce pan of the curry.), or you can add more of the lite coconut milk if you feel like the curry is too spicy, or you can add some fish sauce or salt if you want it more salty. For someone who may be intimidated with the aroma of fish sauce I recommend to use salt instead of fish sauce.
- Serve with the jasmine brown rice on the side or pour the seafood green curry over the rice. I like lots of green curry sauce for my meal, so I put the brown rice in a bowl and pour the green curry over my rice!
Leave a Reply