Wild-caught seafood is the star of this one-pot green curry, a hearty Thai-inspired meal infused with the rich, comforting flavors of coconut milk and green curry paste.
You can find Thai green curry paste in most grocery stores, often in the same aisle as cans of coconut milk. They’re great pantry staples to keep in your kitchen, if you’re a fan of Thai flavor profiles, as they form the base of a simple curry that you can make an endless number of ways, simply by adding in a different variety of seafood and vegetables.
You can use any combination of seafood and vegetables that you have on hand. For example:
-
Leftover flaked salmon and a bag of frozen broccoli
-
Wild Alaska Pollock Quick Cuts, red bell peppers, and sliced mushrooms
-
Dungeness crab legs and diced potatoes
We suggest that you cook rice while the curry is bubbling on the stove; as an alternative, this coconut curry would be delicious over a bed of noodles. You can also have it on its own as a curried chowder.