Name: One-Pot Green Curry with Wild-Caught Seafood
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 to 6
Ingredients: 1 tablespoon coconut oil (or any cooking oil); 1 medium onion, diced; 2 cups fresh or frozen vegetables (chef’s choice - see note above); 1 tablespoon ginger, minced; ½ bunch cilantro, roughly chopped; stems reserved and finely chopped; A pinch of dried chili flakes or fresh spicy chili, minced; 1 tablespoon garlic, minced; 2 to 3 tablespoons Thai green curry paste; 1 (15-ounce) can coconut milk; 1 to 2 cups good quality stock (spot prawn, veggie, or fish stock) or water; 2 teaspoons gluten-free fish sauce, optional; 1 lime; 1 to 2 tablespoons sugar; 4 (6-to-8 ounce) packs wild-caught seafood, raw or cooked, cubed/flaked; Scallions and/or Thai basil

A Thai-Inspired Meal That You Can Make Any Way You Want

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.

Print Recipe

One-Pot Green Curry with Wild-Caught Seafood

By Wild Alaskan Company

Recipe note: Different combinations of ingredients will need to go into the curry at different times. Raw vegetables should be added to the pot early on so that they have a chance to soften. Cooked vegetables or frozen vegetables should be stirred in toward the end of the cooking process so that their flavors can meld with the curry. Raw seafood will need several minutes to poach as your curry finishes simmering. Cooked seafood just needs to be warmed through before serving.

Prep time

10 minutes

Cook Time

40 minutes

Total time

50 minutes

Yield

4 to 6

Ingredients

1 tablespoon coconut oil (or any cooking oil)
1 medium onion, diced
2 cups fresh or frozen vegetables (chef’s choice - see note above)
1 tablespoon ginger, minced
½ bunch cilantro, roughly chopped; stems reserved and finely chopped
A pinch of dried chili flakes or fresh spicy chili, minced
1 tablespoon garlic, minced
2 to 3 tablespoons Thai green curry paste
1 (15-ounce) can coconut milk
1 to 2 cups good quality stock (spot prawn, veggie, or fish stock) or water
2 teaspoons gluten-free fish sauce, optional
1 lime
1 to 2 tablespoons sugar
4 (6-to-8 ounce) packs wild-caught seafood, raw or cooked, cubed/flaked
Scallions and/or Thai basil

Instructions

1. In a large pot, heat 1 tablespoon coconut oil over medium heat. Cook ginger, chili, cilantro stems, onions, and any fresh vegetables until the onions start to become translucent, about 5 minutes. Stir in garlic and cook for another minute.

2. Add curry paste, coconut milk, and 1 to 2 cups of stock to the pot depending on how soupy you want the curry to be. Taste to see if it needs more curry paste to season it. Keep in mind that the flavors will concentrate a little as they cook down. Once satisfied with its intensity, set a timer for 20 minutes and allow the curry to simmer uncovered.

3. Once the timer goes off, season with fish sauce if using and juice of one lime. Add a tablespoon of sugar, then taste the curry. Depending on your curry paste and your palate, you may want to add another tablespoon of sugar to add some sweetness. Add any cooked or frozen vegetables now, then simmer for 5 minutes.

4. Then, add any seafood to the pot to poach gently for about 3 minutes or until opaque throughout. Cooked seafood can be stirred in just before serving to warm through, along with cilantro leaves, scallions, and Thai basil just before serving. Ladle over steamed rice or noodles, and garnish with a fresh sprig or two of herbs.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

One-Pot Green Curry with Wild-Caught Seafood

A Thai-Inspired Meal That You Can Make Any Way You Want

One-Pot Green Curry with Wild-Caught Seafood

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