A nice classic recipe with a seafood twist, its creamy, its spicy and mildly sweet. Thai Green Seafood Curry is a Thai curry dish prepared with mixed seafoods like Fish, Squid and Prawns in a curry made with green chillies, kaffir lime leaves and coriander.
Most of the curries out there are usually appearing in between red to yellow hues, green perhaps is the less popular one as they only appear on Thai dishes. The big difference of this curry is that it does not use a plethora of spices to give it that vibrant look but instead the green colour is achieved by pounding together green chillies, lemongrass, kaffir lime leaves and coriander roots alongside other ingredients such as shallots, garlic, galangal, cumin seeds, white peppercorns and shrimp paste.
Also called kaeng khiao wan in Thai which literally means “sweet-green curry” but that does not mean this curry is sweet. The “sweet” in the Thai name (wan means ‘sweet’) refers to the particular colour green itself, a creamy mild green colour due to the coconut milk and chillies, a colour that is called in Thai as “sweet green”. There are many ways to use this green curry paste, most common is the use of fish, chicken and fish balls alongside eggplants, it can also be used in other ways like fried rice, noodles and other meats such as pork and beef, like our recipe today which we will be using mixed seafoods.