Thai Green Curry Bouillabaisse Recipe

1. Cook black rice

Rinse black rice under cold water until water runs clear. In a medium saucepan combine rinsed rice with 1 3/4 cups water and a pinch of salt. Bring to a boil, reduce to low, cover and simmer 30–35 minutes until tender and water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

2. Roast squash

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon neutral oil and a pinch of salt. Spread on a rimmed baking sheet and roast 20–25 minutes until tender and slightly caramelized. Set aside.

3. Sauté shallots & garlic

While rice cooks, heat remaining 1 tablespoon oil in a large heavy-bottomed pot over medium heat. Add sliced shallots and cook 3–4 minutes until softened. Add minced garlic and sliced chilies and cook 1 minute until fragrant.

4. Add curry paste & liquids

Add Thai green curry paste to the pot with aromatics and cook 1–2 minutes, stirring, to bloom the paste. Add sliced galangal (or ginger), smashed lemongrass stalks, kaffir lime leaves, and pour in the vegetable or seafood stock and coconut milk. Stir to combine and bring to a simmer.

5. Simmer & season

Add fish sauce, brown sugar and 1 teaspoon salt (adjust later). Simmer gently, uncovered, 10 minutes to infuse aromatics and slightly reduce. Taste and adjust seasoning with additional fish sauce, lime juice, or salt as needed.

6. Clean mussels

While the broth simmers, inspect mussels and discard any that are open and do not close when tapped. Keep refrigerated until ready to add.

7. Add squash & rice to broth

Remove and discard lemongrass stalks and remove galangal slices if you prefer. Stir roasted butternut squash and cooked black rice into the simmering curry broth and warm through 2–3 minutes.

8. Add seafood

Add white fish chunks first and simmer gently 3 minutes. Add lobster tails (butterflied) and shrimp and simmer 2–3 minutes until shrimp turn opaque and lobster meat is just cooked. Finally add mussels, cover the pot and cook 3–4 minutes until mussels open. Discard any mussels that remain closed.

9. Finish seafood

Stir in lime juice and adjust seasoning with the remaining 1/2 teaspoon salt or more fish sauce if needed. Remove from heat.

10. Serve

Ladle the Thai green curry bouillabaisse into warmed bowls, ensuring a mix of black rice, roasted butternut, and a variety of seafood in each portion. Scatter chopped cilantro and Thai basil over the top, add lime wedges on the side, and finish with a light crack of black pepper.

11. If desired, drizzle a teaspoon of neutral oil or a flavored chili oil over each bowl for sheen and extra richness.