Coconut Curry Seafood Rice Recipe
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.
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Ingredients
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Rice Base
Seafood Medley
Curry Seasoning
Garnish
Method
Prepare Rice Base
- 1
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat.
- 3
Simmer
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.
Prepare Seafood Medley
- 4
Sauté Aromatics
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.
- 5
Add Curry Paste
Add the Thai red curry paste to the wok and stir well, cooking for another 2 minutes to release the flavors.
- 6
Cook Seafood
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.
- 7
Season
Stir in the fish sauce and lime juice, mixing well to coat the seafood.
Combine and Serve
- 8
Mix Rice and Seafood
Add the cooked coconut rice to the seafood mixture in the wok. Toss gently to combine everything evenly.
- 9
Garnish
Remove from heat and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing over the dish.
