Seafood Green Coconut Curry
by Christina Valagao
This seafood curry might look intense but dedicate some time to making the curry paste and you’ll have an incredible green curry just minutes away stored inside your freezer. Don’t shy away from the number of chilies in this recipe - the spice isn’t overwhelming and is perfectly balanced by the other ingredients.
Curry Paste Ingredients:
- 1 tsp whole peppercorns
- 18 green chilies, stems removed
- 2 Serrano peppers, stems removed
- 2 tbsp lemongrass, outer tough bits removed
- 5 kaffir lime leaves
- 1 tbsp ginger
- 3 tbsp shallot
- 1 tsp coriander seeds
- 1 tsp turmeric
- 3 garlic cloves
- 4-5 tbsp water
- ½ cup cilantro stalks
- 1 lime, juiced and zested
- 1 tbsp tamari
- 2 tsp fish sauce
Seafood Curry Ingredients:
- 4 tbsp grapeseed oil, divided
- 2-3 tbsp green curry paste
- 12oz mixed seafood, such as cubed wild Pacific halibut, prawns, and scallops
- 2 cans coconut milk
- 1 pouch Savory Choice chicken broth concentrate
- 1 tbsp soy sauce
- 1 tsp fish sauce
- ½ lime, juiced
- 1 onion, sliced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 1 cup baby corn
- Salt and fresh ground pepper
- Chopped cilantro leaves to garnish
Method:
Curry Paste Method
1. Add peppercorns, green chilis, serrano peppers, lemongrass, kaffir lime leaves, ginger, shallot, coriander seeds, lime zest, garlic, and turmeric to a mortar and pestle. Pound together to release the oils in the chilis and bring the flavours together, about 3-4 minutes. Work in batches if needed.
2. Transfer mixture to a high-powered blender and add water, lime juice, cilantro stalks, tamari, and fish sauce. Blend on high until the paste is smooth and there are no chunks.
3. Reserve 2-3 tbsp of paste and freeze the remaining paste in ice cube trays. This will keep in the freezer for up to 6 months.
Seafood Curry Method
1. In a large braiser over medium-high heat, heat 1 tbsp of grapeseed oil, add 2-3 tbsp of green curry paste and toast on medium until fragrant, 3-5 minutes. Add a drizzle of grapeseed oil if needed and add onion. Cover and let the onions sweat and soften, about 5-8 minutes.
2. Add coconut milk and chicken stock and bring to a boil. Once boiling, add soy sauce and fish sauce. Stir to combine, turn heat to low, and cover with lid. Simmer for 20-30 minutes until slightly thickened.
3. Once the curry has slightly thickened, begin to add your vegetables in order of how quickly they will cook. First add the carrots, let these cook for 10 minutes, then add the baby corn and mushrooms.
4. Meanwhile, season the seafood with salt and pepper. In a separate non-stick pan, add remaining 3 tbsp grapeseed oil over medium-high heat. Add the cubed halibut and liberally season with salt and pepper. Sear evenly on all sides and once the fish is mostly cooked through, add to the curry where it will finish cooking. Repeat the process with the prawns, scallops, or your seafood of choice.
5. Once the fish and seafood are thoroughly cooked to your liking, taste for seasoning remove from heat and garnish with cilantro leaves. Serve with jasmine rice and lime wedges.
- Note: I like to cook the fish and seafood separately, so the curry does not develop an overly fishy taste. If you like a stronger seafood taste, feel free to add the raw fish and seafood directly to the curry and cook. To make a vegetable curry, I like to add cauliflower and snap peas to the onion, carrots, and mushroom for more textures and colours.
- Serves 6-8 as a main course.
1. Add peppercorns, green chilis, serrano peppers, lemongrass, kaffir lime leaves, ginger, shallot, coriander seeds, lime zest, garlic, and turmeric to a mortar and pestle. Pound together to release the oils in the chilis and bring the flavours together, about 3-4 minutes. Work in batches if needed.
2. Transfer mixture to a high-powered blender and add water, lime juice, cilantro stalks, tamari, and fish sauce. Blend on high until the paste is smooth and there are no chunks.
3. Reserve 2-3 tbsp of paste and freeze the remaining paste in ice cube trays. This will keep in the freezer for up to 6 months.
Seafood Curry Method
1. In a large braiser over medium-high heat, heat 1 tbsp of grapeseed oil, add 2-3 tbsp of green curry paste and toast on medium until fragrant, 3-5 minutes. Add a drizzle of grapeseed oil if needed and add onion. Cover and let the onions sweat and soften, about 5-8 minutes.
2. Add coconut milk and chicken stock and bring to a boil. Once boiling, add soy sauce and fish sauce. Stir to combine, turn heat to low, and cover with lid. Simmer for 20-30 minutes until slightly thickened.
3. Once the curry has slightly thickened, begin to add your vegetables in order of how quickly they will cook. First add the carrots, let these cook for 10 minutes, then add the baby corn and mushrooms.
4. Meanwhile, season the seafood with salt and pepper. In a separate non-stick pan, add remaining 3 tbsp grapeseed oil over medium-high heat. Add the cubed halibut and liberally season with salt and pepper. Sear evenly on all sides and once the fish is mostly cooked through, add to the curry where it will finish cooking. Repeat the process with the prawns, scallops, or your seafood of choice.
5. Once the fish and seafood are thoroughly cooked to your liking, taste for seasoning remove from heat and garnish with cilantro leaves. Serve with jasmine rice and lime wedges.
- Note: I like to cook the fish and seafood separately, so the curry does not develop an overly fishy taste. If you like a stronger seafood taste, feel free to add the raw fish and seafood directly to the curry and cook. To make a vegetable curry, I like to add cauliflower and snap peas to the onion, carrots, and mushroom for more textures and colours.
- Serves 6-8 as a main course.
Copyright (c) Christina Valagao 01/2022
