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