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Green Curry Seafood Boil Recipe

Green Curry Seafood Boil Recipe
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★★★★★

4.8 from 11 reviews

A vibrant and aromatic Green Curry Seafood Boil combining tender shrimp, scallops, fresh vegetables, and a flavorful green curry broth infused with ginger, garlic, and coconut milk. This dish melds Thai-inspired spices with a comforting seafood boil style, perfect for a communal meal or special dinner.

Ingredients

Scale

For the Broth Base:

  • 1 Tablespoon neutral oil (avocado, canola, etc.)
  • 3-inch piece fresh ginger, thinly sliced into coins
  • 3 cloves garlic, smashed
  • ¼ cup thinly sliced cilantro stems (reserve leaves for garnish)
  • 4 scallions, thinly sliced (white and green parts separated)
  • 2–3 Tablespoons green curry paste (Mae Ploy, Maesri, etc.)
  • 13.5 ounce can full-fat coconut milk
  • 3 cups seafood stock, chicken broth, or water + 1 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • 1 Tablespoon fish sauce (more to taste)
  • Juice of ½ lime (plus more to finish)

For the Boil:

  • 1 pound baby potatoes (halved if larger than bite-sized)
  • 2 ears corn, husked and cut into quarters (8 “barrels”)
  • 6 ounces green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • ¾ pound large shrimp (peeled, deveined; tails on optional)
  • ¾ pound dry sea scallops (side muscle removed; cut in half if jumbo)

To Garnish:

  • Lime wedges
  • Scallion greens, sliced
  • Basil (optional)
  • Thinly sliced jalapeño or Fresno chilis for added spice

Instructions

  1. Start the Broth: In a large heavy-bottomed pot, heat the oil over medium heat. Add the ginger slices, smashed garlic, scallion whites, and cilantro stems. Cook for 2–3 minutes until fragrant but not browned. Then add the green curry paste and sauté another 1–2 minutes until it sizzles and sticks slightly to the pot.
  2. Add Liquids and Simmer: Stir in the coconut milk, seafood stock (or chicken broth/water with fish sauce), brown sugar, and 1 tablespoon fish sauce. Bring this mixture to a gentle simmer and let it bubble gently for 5–7 minutes to fully infuse the flavors.
  3. Cook Potatoes and Corn: Add the baby potatoes to the simmering broth and cook uncovered for 10 minutes. Then add the corn quarters and simmer a further 2–3 minutes, or until potatoes are just fork-tender. Keep the liquid at a gentle simmer to maintain clarity and flavor.
  4. Add Green Beans & Tomatoes: Toss in the trimmed green beans and halved cherry tomatoes. Simmer for about 3 minutes—just long enough to tenderize the beans and soften the tomatoes slightly while keeping a fresh bite.
  5. Add Shrimp & Scallops: Turn the heat to low and gently nestle in the shrimp and scallops. Simmer (or cover and turn off heat to let them steep) until the seafood is just opaque—about 2–3 minutes for shrimp and 3–4 minutes for scallops. Remove immediately when done to avoid overcooking; they should be tender and barely firm.
  6. Finish & Serve: Stir in the juice of ½ lime, then taste the broth and adjust seasoning with additional salt, fish sauce, or lime juice as desired. Serve hot in shallow bowls, ensuring a balanced scoop of broth, seafood, and vegetables. Garnish with lime wedges, scallion greens, basil, and thinly sliced chilies to taste.

Notes

  • Use fresh green curry paste for the best authentic flavor; adjust quantity depending on spice preference.
  • Keep the broth at a gentle simmer throughout to maintain clarity and prevent cloudiness.
  • If scallops are jumbo size, cut them in half for quicker and even cooking.
  • Seafood stocks enhance flavor but chicken broth or water with fish sauce is a good substitute.
  • Serve immediately after seafood is cooked to prevent toughness.
  • Optional garnishes like basil and chilies add flavor layers and visual appeal.
  • This recipe serves well as a main dish for 4 people.

Nutrition

Keywords: green curry, seafood boil, shrimp, scallops, coconut milk, Thai curry, seafood recipe, spicy seafood

Find it online: https://servedbynora.com/green-curry-seafood-boil-recipe/