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Seafood with Thai Green Curry

by Tony M in Rouxbe Recipes

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Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place

To prepare your mise en place, first émincé the garlic and shallots. Finely mince the ginger and lemongrass. Remove the tough stem from the mushrooms and quarter.

To prep the seafood, make sure the prawns are clean and deveined, leaving the shell on. Remove the beard from the mussels and the side muscle from the scallops. Place all of the seafood back into the refrigerator, while you make the velouté sauce.

  • 2 cloves fresh garlic
  • 1/4 cup shallots
  • 1 tbsp ginger (heaping)
  • 1/2 stalk lemongrass
  • 4 shiitake mushrooms
  • 12 large prawns
  • 12 mussels
  • 12 medium scallops

Step 2: Making the Velouté Sauce

Making the Velouté Sauce

To start the velouté, first melt the butter over medium-low heat. Add the flour to make a roux and stir until fully incorporated. Cook the roux until it just starts to develop a blond color. Add the stock, a bit at a time, letting it come to the simmering point before adding more. Continue to add the stock until you reach a silky consistency.

Once done, season with salt and white pepper to taste. The sauce may thicken a bit as it cools, so you might need to whisk in a touch more hot stock to loosen it up just before you are ready to use it. Set the sauce aside, while you move onto the next step.

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 1/2 to 2 cups chicken stock
  • kosher salt (to taste)
  • white pepper (to taste)

Step 3: Cooking the Dish

Cooking the Dish

To cook the dish, first remove the seafood from the refrigerator. Gather the white wine, green curry paste, fish sauce, lime and Thai basil and set everything aside.

Pat the scallops dry with paper towels so they caramelize and sear nicely. Season both sides with a bit of salt and white pepper.

Next, preheat a large stainless-steel pan over medium-high heat. Add the scallops as soon as the oil just starts to smoke. Cook them for about 30 seconds or so per side. Don’t fiddle with them. Just let them caramelize nicely on the bottom before flipping over. The scallops are done once they are just white around the edges and are still opaque in the center. Transfer to a plate and set aside for later.

Turn the heat to medium and add a touch more oil. Add the mirepoix, which consists of the garlic, ginger, lemongrass, shallots and mushrooms. Sauté all of this for few seconds, before adding the curry paste. Cook the paste for a few seconds more and then add the prawns. Let the prawns cook for about 30 seconds until they are pink on the underside. Flip over and continue to cook until pink on the other side.

Next, deglaze with the white wine. Add the mussels and quickly cover. Cook until the mussels open, which should only take about 2 to 3 minutes.

Uncover and turn the heat down to low. Add the velouté sauce and gently swirl the pan to combine. Don't stir too much to prevent the mussels from breaking up. Return the scallops and their juices to the pan. Add the chopped Thai basil and a squeeze of lime juice. Fold everything together and taste for seasoning. Season with fish sauce (in many countries fish sauce is used instead of salt).

Serve this sensational dish with coconut-infused jasmine rice and enjoy.

  • 1/3 cup white wine
  • 2 to 3 tbsp Thai Green Curry Paste (on Rouxbe)
  • 1 1/2 tsp fish sauce (or to taste)
  • 1/2 fresh lime
  • 2 tbsp Thai sweet basil
  • 3 tsp grapeseed oil
  • kosher salt (to taste)
  • white pepper (to taste)

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Dawn T
Rouxbe Staff

Really good

This dish is fantastic, Tony made this for us and I was surprised by how well the different flavors and textures came together...so yummy!

Jason G

It definitely has the wow factor.

Truly one of my favourites. (Luckily, I had some Thai green curry paste leftover in the freezer!)

Marsel N

MAMA MIA

IT IS AN EXCELLENT DISH, THANKS

Fiona B

Help

Hi all,

Has anyone cooked this just using prawns?

What changes need to be made to the receipe?

Thanks

Dawn T
Rouxbe Staff

Using Just Prawns

Feel free to just use prawns...the flavor will change of course (as there will be no flavor from the mussels or scallops) but it will still be delicious!

Just add more prawns and start the recipe when it says to add the mirepoix (this happens at 1:14 in step 3 of the video recipe). Hope this helps!

Fiona B

vego question

Hi there,

What about for for vegos... I dont want to add the chicken stock, what can I use?

Dawn T
Rouxbe Staff

What to Use Instead of Chicken Stock

In almost every instance that a recipe calls for chicken stock, you can replace it with Vegetable Stock.

Eliza M

FINALLY!! I got to try to cook this one.

It wasnt disaster but it turn out okay. scallops were undercook, forgot to put the fish sauce. loved the valoute sauce found it easy to do. the dish look so pretty (BIG SCALLOPS BIG PRAWN AND MUSSLE WOW) so happy I even tried to cook it wasnt scared at all to take that first step setting everything and preparing everything . WOW experience in accually trying something and not caring how it turn out but just trying alone made me so happy I FINALLY FOUND LOVE IN COOKING (the drive to looking n accually keep trying to make it perfect for next time around makes me appreciate today for tommorow)

David M

What to Use Instead of Chicken Stock

Would using fish stock be OK instead of chicken stock, or it too strong a flavour?

Dawn T
Rouxbe Staff

Re: Fish Stock

You could use a bit of fish stokck. Depenlding on how strong it is you may just want to use a touch less fish sauce. Try experimenting and see how it turns out for you. Cheers!

Mark M

Just bought some spotted prawns at Granville Island today.

The interesting thing is that I'm going to make a Thai Green curry (not from scratch, though... shhhh!) - The prawns are still moving and kicking... it has been at least 8 or 9 hours. It's about 12 buckeroos a pound at Granville Island. Got a half a pound. Wish me the best!

Zebedee C

Prawn's before Mussels

I'm tempted to add the Mussels early I think that the prawns are overcooked if one adds the Mussels last and the Mussels are the most hazardous component of the dish

Food L

I have a problem with prawns

Actually when I marinate prawns in lemon, vinegar, and garlic to fry them the taste wonderful, but I don't know why when I use them the same way but stir-fry them or cook them any other way, I get that fishy taste or smell, what can I do to get rid of it, other than marinate them in lemon cause I already did :S

Kimberley S
Rouxbe Staff

RE: Fishy taste or smell in prawns

Fresh prawns should not smell or taste fishy. It might be helpful to watch the lesson on How to Buy and Store Fish. Many of the concepts taught here apply to shellfish.

If the prawns really smell off and you dislike them, I would take them back to the market that you purchased them from. Ask to smell the prawns before you buy them...and make sure to store them properly once you bring them home. Also, use cook them preferably the same day. Cheers!

Food L

RE

I do buy them fresh and they don't have this fishy smell or taste till I stir-fry or cook them any way other than frying, I wonder why is that!

Kimberley S
Rouxbe Staff

RE: Fishy taste or smell in prawns

There will always be a certain degree of "fishy" smell that comes along with cooking fish and shellfish...but it should be a pleasant smell. It is just the nature of cooking fish/shellfish. One cooking method over the other will not substantially reduce the smell. Cheers!

Paul N

Serves 2?

Hi,

To make this dish for two can I just half all the items on the list?

Thanks

Dawn T
Rouxbe Staff

RE: Number of servings

You got it! With most culinary recipes, you can simply scale the recipe accordingly to how many you want to serve. Cheers!

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