Thai Green Seafood Curry

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.

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Thai Green Seafood Curry

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Thai


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.


Units Scale
  • 150 g prawns, shelled
  • 150 g scallops
  • 200 g squid
  • 200 g white fish fillet
  • 4 sticks surimi, sliced
  • 6 tbsp Thai green curry paste
  • 400 ml can coconut milk
  • 1 cup water
  • 1 carrot, sliced
  • 6 stalks spring onions, sliced, white and green parts separated
  • 2 pcs small shallot, thinly sliced
  • 4 cloves garlic
  • 2 pcs birds eye chillies
  • 2 pcs kaffir lime leaves, thinly sliced
  • fish sauce
  • oil


  1. Prepare a wok, heat oil over medium heat.Add white part of spring onion, shallot and garlic, saute for 2 minutes
  2. Add the curry paste and continue to cook for a minute or until fragrant.
  3. Pour water and coconut milk, add chillies, lime leaves and fish sauce then bring to a simmer
  4. Add carrots continue to cook for 2 minutes
  5. Add prawns, scallops, squid, white fish fillet and surimi, bring to a boil, lower heat to medium low, cover then cook for 5 minutes.
  6. Turn off heat then serve, topped with sliced green parts of spring onions.


8 Responses

  1. I love Thai food, though I can’t tell the difference among all the different kinds of curries. Your seafood curry looks mouthwatering, Raymund.

  2. Beautiful, Raymund! I need to make a large batch of homemade green curry paste — this is the third recipe I have saved in the past two days calling for green curry paste. It’s a hint from the universe, I think.

  3. Beautiful curry – so hearty and soul-warming. And seafood, I mean, although I’m not a huge fan of curry, I won’t be able to refuse this one!

  4. Ana says:

    I’ve been obsessed with green curry ever since I went to my first Thai restaurant a while ago. The food was so flavorful, excited to try it out myself!

  5. suituapui says:

    I like Thai green curry! Ours is a darker shade of green and usually we would have it with chicken. Seafood would always be tom yam. Ooooo…I so love Thai!

  6. Chef Mimi says:

    This looks wonderful. The photos are stunning. I wish my husband liked coconut milk! Because of that I usually make Indian curries.

  7. Leslie Wilson says:

    Does not say how much fish sauce to use. Would like advise before I make it.

    • Raymund says:

      I dont usually indicate amount of salt or fish sauce as saltiness is quite subjective, but as a guide I usually use 1 tbsp on this recipe.

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