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🍽️ Green Curry with Seafood, Spinach and Rice
722 kcal · 30 min · 4 servings
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Ingredients
- 250 g long-grain rice
- salt
- 300 g fresh spinach
- 500 g mussels
- 200 g squid tubes
- 200 g prawns (peeled and deveined)
- 150 g scallops (removed from shell)
- 1 unwaxed lime
- 3 lime leaves
- 400 ml coconut milk (can)
- 2 tbsp green curry paste
- 300 ml fish stock
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp light soy sauce
Instructions
- 1. Bring 500 milliliters of water with salt to a boil.
- 2. Add the rice to the boiling water.
- 3. Cook the rice until it is done.
- 4. Wash the spinach thoroughly.
- 5. Remove any wilted or damaged leaves from the spinach.
- 6. Spin the spinach dry.
- 7. Chop the spinach roughly.
- 8. Wash the seafood.
- 9. Clean the seafood.
- 10. Remove the beards from the mussels.
- 11. Discard any mussels that are already open.
- 12. Cut the squid tubes into rings.
- 13. Rinse the lime under hot water.
- 14. Dry the lime.
- 15. Peel the lime skin into fine zest strips.
- 16. Squeeze the juice from the lime.
- 17. Wash the kaffir lime leaves.
- 18. Dry the kaffir lime leaves.
- 19. Cut the kaffir lime leaves into thin strips.
- 20. Scoop the cream from the coconut milk.
- 21. Mix the coconut cream with the curry paste.
- 22. Add half of the lime zest to the mixture.
- 23. Add the kaffir lime leaves to the mixture.
- 24. Heat the mixture in a wok.
- 25. Pour in the remaining coconut milk.
- 26. Pour in the fish stock.
- 27. Bring the mixture to a boil.
- 28. Add the seafood.
- 29. Cook the seafood for 5 to 8 minutes over medium heat.
- 30. Add the spinach.
- 31. Season the curry with fish sauce.
- 32. Season the curry with lime juice.
- 33. Season the curry with sugar.
- 34. Season the curry with soy sauce.
- 35. Serve the curry in small bowls.
- 36. Serve the curry together with the rice.
- 37. Sprinkle the curry with the remaining lime zest.
Nutrition per serving
- kcal: 722
- Protein: 49 g · Fett/Fat: 27 g · Carbs: 66 g