Thai Green Seafood Rice
Thai Green Seafood Rice
SHARE THIS RECIPE
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
Keep this recipe for later
- 1 pack of The Spice Tailor Thai Green Curry
- 1 pack 250g cooked basmati rice - or leftover cooked rice
- 8 green beans, finely sliced
- 1 medium red onion, finely diced
- 3 cloves garlic, chopped
- 150g raw prawns, shelled and deveined
- 2 salmon fillets, halved
- Handful of Thai basil leaves
- 2 tbsp. vegetable oil
- Seasoning
- ½ lemon
- Heat the vegetable oil in a large open frying pan or a medium saucepan.
- Add the onion and some seasoning and sauté for 4-5 minutes - or until soft. Add the garlic and cook for another 20-30 seconds.
- Stir in the green beans - as well as the green paste, coconut milk and aromatics from the three pouches in the kit. Add a small splash of water and bring to a simmer.
- Add the salmon fillets, cover and cook for 6-8 minutes - or until the salmon is nearly done (depends on thickness, you can break open at the thickest bit to check). Turn over the fish and remove the skin. If needed, add another splash of water.
- Add the prawns and cook for another minute. Stir all together whilst breaking the salmon into smaller chunks.
- Add in the rice, basil leaves and season with salt and black pepper. Stir to coat the rice.
- Squeeze over a good amount of lemon juice. Taste, add more salt or lemon juice to taste (the rice is unseasoned, so does require a good amount of salt).
- Serve garnished with more Thai basil - and some sliced chillies if you like.
- 1 pack of The Spice Tailor Thai Green Curry
- 1 pack 250g cooked basmati rice - or leftover cooked rice
- 8 green beans, finely sliced
- 1 medium red onion, finely diced
- 3 cloves garlic, chopped
- 150g raw prawns, shelled and deveined
- 2 salmon fillets, halved
- Handful of Thai basil leaves
- 2 tbsp. vegetable oil
- Seasoning
- ½ lemon
- Heat the vegetable oil in a large open frying pan or a medium saucepan.
- Add the onion and some seasoning and sauté for 4-5 minutes - or until soft. Add the garlic and cook for another 20-30 seconds.
- Stir in the green beans - as well as the green paste, coconut milk and aromatics from the three pouches in the kit. Add a small splash of water and bring to a simmer.
- Add the salmon fillets, cover and cook for 6-8 minutes - or until the salmon is nearly done (depends on thickness, you can break open at the thickest bit to check). Turn over the fish and remove the skin. If needed, add another splash of water.
- Add the prawns and cook for another minute. Stir all together whilst breaking the salmon into smaller chunks.
- Add in the rice, basil leaves and season with salt and black pepper. Stir to coat the rice.
- Squeeze over a good amount of lemon juice. Taste, add more salt or lemon juice to taste (the rice is unseasoned, so does require a good amount of salt).
- Serve garnished with more Thai basil - and some sliced chillies if you like.
Keep this recipe for later
Our love of curries recently took us journeying beyond our Indian roots. We followed our favourite curries through Asia and launched a new range of our favourites. Obviously, Thai Green Curry - with its complex but harmonious flavours spanning from spicy to fragrant – led the pack.
Curries were first introduced to Thailand by Buddhist monks, travellers and settlers from India hundreds of years ago. They were then adapted to incorporate local ingredients and flavours - and, over time, evolved to be the delicious curries we recognise today.
Our Thai Green Curry incorporates classic flavours such as kaffir lime leaves, lemongrass, coriander root, galangal, green chillies and Thai basil - all balanced with sweet, creamy coconut milk.
Our Thai Green Curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
