Imagine a culinary journey that transports you straight to the vibrant streets of Thailand, where every bite is an explosion of exotic flavors and luxurious textures. This Thai Green Curry with Shrimp, Scallops, and Kale isn't just a meal - it's a gourmet adventure that combines succulent seafood, creamy coconut milk, and a tantalizing green curry paste that will make your taste buds dance with excitement. In just 35 minutes, you'll create a restaurant-quality dish that looks impressive, tastes incredible, and will have your dinner guests wondering if a professional chef secretly invaded your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 2 cups kale, chopped
- 1 can coconut milk
- 2 tablespoons green curry paste
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh basil for garnish
Instructions
- Prepare all ingredients by washing and chopping kale into bite-sized pieces, ensuring shrimp are peeled and deveined, and scallops are patted dry with paper towels.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of coconut milk and stir in green curry paste, cooking for 2-3 minutes until fragrant and the oils start to release.
- Pour in remaining coconut milk, stirring to combine with the curry paste and create a smooth, creamy sauce. Bring the mixture to a gentle simmer.
- Add fish sauce and lime juice to the sauce, stirring to incorporate and balance the flavors. Allow the sauce to simmer for 3-4 minutes.
- Add scallops to the sauce first, cooking for 2 minutes on each side until they turn opaque and slightly golden.
- Introduce shrimp to the skillet, cooking for an additional 2-3 minutes until they turn pink and are just cooked through.
- Add chopped kale to the skillet, stirring gently to incorporate and allow it to wilt slightly, about 1-2 minutes.
- Taste the curry and adjust seasoning with additional fish sauce, lime juice, or curry paste if needed.
- Remove from heat and transfer to serving bowls. Garnish with fresh basil leaves.
- Serve hot with steamed jasmine rice or rice noodles for a complete meal.
Tips
- Pat your seafood completely dry before cooking to ensure perfect searing and prevent watery sauce.
- Use fresh green curry paste for the most authentic and vibrant flavor profile.
- Add seafood in stages (scallops first, then shrimp) to prevent overcooking and maintain tender textures.
- Don't rush the curry paste cooking process - letting it bloom in coconut milk releases deeper, more complex flavors.
- Fresh basil is non-negotiable - it adds a bright, aromatic finish that elevates the entire dish.
- For extra heat, keep some Thai chili peppers on hand to adjust spice levels.
- Serve immediately for the best taste and presentation, paired with steamed jasmine rice.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 180mg
