Fragrant rice simmered in creamy coconut milk, infused with aromatic Thai curry spices, and wok-tossed with a medley of fresh shrimp, tender calamari, and mussels.

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat.

Cook the Rice

Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

Simmer

In a large wok or frying pan, heat a tablespoon of oil over medium heat. Add minced garlic and ginger, and sauté for 1-2 minutes until fragrant.

Sauté Aromatics

Add the Thai red curry paste to the wok and stir well, cooking for another 2 minutes to release the flavors.

Add Curry Paste

Add the shrimp, calamari, and mussels to the wok. Stir-fry for 4-5 minutes, or until the seafood is cooked through and the mussels have opened.

Cook Seafood

Stir in the fish sauce and lime juice, mixing well to coat the seafood.

Season

Add the cooked coconut rice to the seafood mixture in the wok. Toss gently to combine everything evenly.

Mix Rice and Seafood

Remove from heat and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing over the dish.

Garnish

Jasmine rice

Coconut milk

Water

Salt

Fresh shrimp, peeled and deveined

Calamari, cleaned and sliced

Mussels, cleaned

Thai red curry paste

Garlic, minced

Ginger, minced

Fish sauce

Lime juice

Fresh cilantro, chopped

Lime wedges

Coconut Curry Seafood Rice

Make Coconut Curry Seafood Rice Recipe in just 40m. Fragrant rice simmered in creamy coconut milk, infused with aromatic Thai curry spices, and wok-tossed with a medley of fresh shrimp, tender calamari, and mussels.

Coconut Curry Seafood Rice Recipe

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