Recipe serves: 4

Green curry seafood

560 ml coconut milk (Mae Ploy)
2 Tbsp green curry paste (Mae Ploy)
3 Tbsp palm sugar (or coconut sugar)
1 Tbsp fish sauce (optional)
3 each Chinese eggplants, washed/un peeled in large bite size pieces
¾ lbs Tilapia fillet, large bite size pieces
12 each mussels
¾ cup green peas
16 each large shrimps
6 each squid tubes
¾ cup basil leaves

Preparation steps:
  1. In a medium size pot heat ½ cup of creamy coconut milk and add the curry paste. Mix well until all curry is blended with the coconut milk.
  2. Add palm sugar, fish sauce (optional) and the rest of the coconut milk and bring to simmer. The green curry sauce may be prepared a head of time.

    About 30 minutes before meal time
  3. Bring the curry sauce to simmer and add eggplants. Simmer for 20 minutes.
  4. Clean the seafood: peel and butterfly the shrimps, cut the squid tubes in half lengthwise, brush off the mussels and remove the mussels' bread. Rinse the seafood and set aside.

    About 10 minutes before meal time
  5. Add the fish, mussels and green peas and continue to simmer.

    About 5 minutes before meal time
  6. Add the shrimp and squid and continue to simmer.

    About 1 minute before meal time
  7. Adjust flavors.
  8. Add the the basil leaves.
Serving: with steamed rice.
Picture of recipe

Take note!
  • Cream of coconut - when opening
    the coconut milk can, don't shake
    or mix its content. The Cream of
    coconut is the thicker milk at
    the top of the can.
  • Tilapia fish is also known as
    St. Peters fish, or Amnon (Musht)
    in israel.

  • Substitute Tilapia fillet with Cat fish fillet.

Related recipe:
  1. steamed rice