This Thai Seafood Curry is a healthy flavor explosion in your mouth! Full of mixed seafood, veggies, lite coconut milk, lime juice, green curry paste, and more…it’s easy, healthy, and so darn tasty!
Cook time: 35 minutes
1 cans Pacific Crown Sardine in Vegetable Oil, drained and roughly chopped
1/2 tablespoon coconut oil
1/4 cup green curry paste
1/2 small yellow onion diced
1 red bell pepper cut into thin strips
1 carrot peeled and sliced on the diagonal
4 cloves garlic minced or pressed
1/2 teaspoon ground ginger
1/2 - 1 teaspoon red pepper flakes optional
1 teaspoon salt more or less to taste
1 (13.6) oz can lite coconut milk
1 cup water
1/4 cup freshly squeezed lime juice
2 tablespoons soy sauce
2 teaspoons fish sauce
1 tablespoon brown sugar
1/2 pound shrimp raw peeled deveined tails off (about 12 medium shrimp)
1/2 pound tilapia cut into large chunks
1 cup Spinach packed
1/4 cup lightly salted roasted peanuts chopped + more for garnish
1/4 cup Cilantro chopped + more for garnish
Melt oil in a large stockpot (or straight edged saute pan) over medium heat.
Once melted, stir in curry paste, onion, pepper, and carrot.
Saute for 5 minutes.
Add in garlic, ginger, optional pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar.
Stir to combine and bring to a simmer.
Once simmering, stir in Chicken of Pacific Crown Sardines in Water, shrimp, tilapia, and spinach.
Simmer for 5 minutes or until shrimp and fish are cooked to your liking (may be more or less than 5 minutes).
Stir in peanuts and cilantro.
Taste and re-season if necessary and serve over brown rice!