Thai Green Seafood Curry


The Thai green curry is one of the nations favourite dishes, so here is Ben’s very own Thai Green Seafood Curry.

Serves: 2

Difficulty: Medium


  • 150gm Mussels
  • 8 Tiger prawns, peeled, deveined and cut in half length ways
  • 1small Squid, cleaned and cut into 1cm thick rounds
  • 30ml Fish sauce
  • 100ml Chicken stock
  • 3 Lime leaves
  • 400gm Coconut milk
  • Salt and sugar to taste
  • Drizzle of lime juice

For the paste

  • 2 Green chillies, roughly chopped
  • 5gm Galangal, finely chopped
  • 15gm Lemon grass, finely chopped
  • 1 Lime juice
  • ½ bunch Coriander finely chopped
  • ½ bunch basil, finely chopped
  • ½ bunch mint, finely chopped
  • 15gm ginger, peeled and finely chopped
  • 1 small red onion, finely chopped
  • 3 clove garlic, finely chopped
  • 5g coriander seeds
  • 5g cumin seeds
  • Salt to taste


  1. Make the curry paste by pounding the chillies with a good pinch of salt to a fine paste.
  2. Then, add the rest of the ingredients one at a time and pound to a fine paste before adding the next. If preferred, you make the paste in a blender.
  3. Heat oil in a large base sauté pan or a wok, then add the paste and fry over a medium heat for approximately 1 minute.
  4. Add the mussels and fry until they just start to open. Then, add the prawns and toss well. Cook for 1 minute.
  5. Season with fish sauce and a pinch of sugar. Then add the stock and the lime leaves.
  6. Simmer for 1 minute. When the stock is reduced add the coconut milk and simmer
  7. Add the squid and simmer for 30 seconds.
  8. Finally check the seasoning before serving with rice or noodles.