Seafood in Green Curry with Brown Rice

Easy, healthy, and flavorful—just how your rice bowl should be! Combine the lightly seasoned, Thai-inspired topping with nutritious brown rice for a filling and delicious meal.

Serves 4  
Prep Time 10 minutes  
Cooking Time 20 to 25 minutes


1 1/2 cups brown rice
2 1/2 cups water
1 cup coconut milk 
1/2 cup chicken broth or water
1 tablespoon Thai green curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 cup sliced asparagus
10 to 12 pieces mussels
10 to 12 pieces shrimp, peeled and deveined, with tails left on
1 tablespoon lime juice


1  In a pot over high heat, bring brown rice and water to a boil; cover. Reduce heat to low and simmer until the liquid is absorbed and the rice is tender to the bite, about 20 to 25 minutes.

2  In a frying pan over high heat, stir in coconut milk, chicken broth, curry paste, fish sauce, and brown sugar until sugar and paste are dissolved and mixture is simmering.

3  Stir in asparagus and mussels; cover and cook for 3 minutes. Add shrimps; cover and cook for another 3 minutes. Stir in lime juice.

4  Divide rice equally into four bowls. Top with the seafood curry mixture.

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