Thai seafood and vegetable green curry

Thai seafood and vegetable green curry

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  • 3 to 4
  • Easy
  • Dairy free Fat conscious Health conscious Pescatarian
  • 10 minutes
  • 15 minutes
  • Thelema Rhine Riesling 2010


  • 1 x 400 ml coconut milk, can
  • 1 x 80 g Thai green curry paste sachet
  • 1 cup chicken stock
  • 1 lemongrass heart, smashed
  • 275 g Ready-to-Wok Bulk Julienne or Ready-to-Wok Stir-Fry Vegetable
  • 1 T palm sugar
  • 3 T fish sauce
  • 1-2 T lemon juice
  • 300 g prepared and cooked seafood mix
  • 400 g pad Thai noodles, cooked according to package instructions

Cooking Instructions

Skim the thick cream from the top of the coconut milk and heat it in a saucepan. Stir in the curry paste until fragrant, then add the milk and stir until smooth.

Add the stock and lemongrass and bring to a simmer. Add the vegetables and cook for 4 minutes.

Stir in the palm sugar, fish sauce and lemon juice, then add the seafood and heat through. Check the sweet-sour balance, adding more sugar or lemon juice if necessary. Serve over the hot, cooked pad Thai noodles.

Cook’s notes: Add a handful of Thai basil and use fresh lime juice instead of lemon juice. Pass around chopped green chilli for those who like it hot.

TASTE’s take:

This is a traditional Thai green curry. The vegetables add colour and texture to the seafood in this dish. If you don't have a pack of Woolworths ready-to-wok greens, simply slice your choice of white cabbage, spinach, carrots, red cabbage, red onions, baby marrow, red peppers and/or tenderstem broccoli.

Discover more curry recipes here

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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