Pacific Crown Thai Seafood Curry

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

Serves: 4


  • 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


  1. Melt oil in a large stockpot (or straight edged saute pan) over medium heat.

  2. Once melted, stir in curry paste, onion, pepper, and carrot.

  3. Saute for 5 minutes.

  4. Add in garlic, ginger, optional pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar.

  5. Stir to combine and bring to a simmer.

  6. Once simmering, stir in Chicken of Pacific Crown Sardines in Water, shrimp, tilapia, and spinach.

  7. Simmer for 5 minutes or until shrimp and fish are cooked to your liking (may be more or less than 5 minutes).

  8. Stir in peanuts and cilantro.

  9. Taste and re-season if necessary and serve over brown rice!