Seafood Green Curried Rice

The famous Thai green curry gets its color from the green chilis. These gloriously rich hours favorite recipe, with give you far more than you need for this curry.

By Vickypee  I  Updated on April 29, 2024

Jump To RecipeSeafood Green Curried Rice

This delicious Thai green curry seafood and stir-fried with rice, take on a spice, giving it Thai popular curry-inspired. and in cuisine, it’s heart, mind and body, so it filled with nutrient-rich plate, which serves fresh, aroma, taste and texture lead the way.

I’ve created this version for you to make at home, which close to the original. This recipe uses seafood, but chicken or additional meats also work well and an alternative.

They’re perfect for dinner and make a very satisfying on the table.

Serve With

  • Cucumber strips, green-leaf or some other green veggies on your hand.


  • Use the chicken or beef instead of seafood.
  • Add extra baby corn and green peas you’d like!
  • Sprinkle tear basil on over the dish to taste!


  • You can save even more steps and use some store-bought Thai green curry paste.
Preparing ingredients are ready before cooking.
 Prep Ingredients

Defrosting frozen cooked mussels in the refrigerator: Place a tray under the package to catch any liquid or juices. Allow 12 or more hours for a 1-lb package. Peel shrimps, pick basil leave, chop chili, cut baby corn, measure 2 teaspoons curry paste, 100g green peas, cut lime wedges.

Cook brown rice in a large saucepan.
 Cook Rice

Rinse rice in fine-mesh strainer until water runs clear. Bring rice, 2 ¼ cups water (if you cook with white rice, you could reduce water to 1 ¾ cups) in large saucepan, cover and simmer over medium heat until rice is tender and liquid is absorbed, 16 to 18 minutes. Remove pot from heat, lay clean folded dish towel underneath lid, and let it sit for 10 minutes. 

* Find the complete recipe with measurement below.

Cook green curry paste with coconut milk until fragrance.

Kitchen Travel: Take The Easy Road

The world of cooking has been fun no matter where you live. This has trickle down to every area of your life. In this recipe call for step-saving short cut. I quickly settled on using convenient store-bough Thai green curry paste. The best way to guarantee a rich and spicy flavor is to add ¼ teaspoon ground pepper and 1 teaspoon minced garlic clove. I started by tossing just the garlic and pepper in a pan over low heat for about 30 seconds and then slowly pour in coconut milk and add the store-bought Thai green curry paste and stir to combine. This create a rich creamy texture. Continue read the direction below.


Seafood Green Curried Rice

Makes 4 Servings


  • 250g medium peeled shrimps
  • 12 fresh shell-less mussels or frozen cooked mussels
  • 2 tablespoons Thai green curry paste (storge bought or homemade)
  • 4 yellow chilis, roughly cropped
  • A bunch of fresh Thai basil (30g), picked leaves, reserve 10g for sprinkle
  • 100g baby corn, cut into medium halved crosswise
  • 100g green peas
  • 150g brown rice
  • 4 lime wedges from 1 lime
  • 1x250ml box of coconut milk
  • ½ cup water
  • 1 tablespoon fish sauce, pinch of salt
  • ½ teaspoon palm sugar
  • 1 tablespoon vegetable oil


  1. Cook the rice in a pot of water according to the packet instructions.
  2. Meanwhile, add the vegetable oil to the hot pan, then add the shrimps and mussels, let them sear on one side for about 2 minutes.
  3. Then flip them over to sear on the other side for about 1½ minutes and they’re ready when they have turned light browned. Remove from the pan and put aside.
  4. Pour in the coconut milk in a pan over low heat, put in the green curry paste and stir to combine, letting the mixture cook for 2 minutes, stirring regularly.
  5. Add the water, and stir, bring it to a gentle boil for 3 to 4 minutes. Taking care to make sure it doesn’t burn, add extra water to the pan if necessary, stirring everything occasionally for allowing it the spice blends, all liquid has been absorbed and the flavor has released. As you can see the smell so delicious.
  6. Now add the palm sugar and stir to combine, follow by the baby corn and green peas, and stir it in.
  7. Then add the cooked rice, shrimps, mussels and toss to combine and coat through with the mixture flavor for 2 minutes.
  8. Add the basil leaves and the yellow chilis, and fish sauce, toss again for 1 minute. Remove from the heat.
  9. Tear the remaining basil over the fried rice to perfection. dish up. Joy.
  10. serve with lime wedges, for squeezing over.
Seafood Green Curried Rice with Lime Wedge for Squeeze.

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Hi, I'm Vickypee

The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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