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Seafood in Thai Green Curry Sauce Recipe

Seafood in Thai Green Curry Sauce


Total Time : Serves 4

HOW TO PREPARE Seafood in Thai Green Curry Sauce Recipe

Using a sharp knife, cut the calamari tubes (squid) from one side until they become flat. Then score the calamari in a diagonal pattern and cut into 3cm pieces.

Heat oil in a large non stick pan, add and cook calamari and shrimps, stirring over medium high heat for 3-4 minutes.

Add curry paste, garlic, carrots and bell pepper and stir for 1-2 minutes.

Add dissolved MAGGI Coconut Milk Powder, lime juice, fish sauce and MAGGI Less Salt Chicken Stock cubes. Bring to boil and cook for 5 minutes.

Remove from heat, stir in fresh coriander and green onions and serve with cooked rice.

Nutritional Information For Seafood in Thai Green Curry Sauce Recipe

Per Portion of 300g

Energy : 349.00 Kcal
Protein : 39.00 g
Carbohydrate : 13.00 g
Fats : 15.00 g

Your Grocery List

  • 300 g calamari
  • 2 tablespoons vegetable oil
  • 500 g peeled shrimps, cleaned leaving tails
  • ½ tablespoon green curry paste
  • 1 clove garlic, crushed
  • 1 medium carrot or 100 g, cut into thin slices
  • 1 medium red bell pepper or 150 g, cut into thin slices
  • For the sauce:

  • 3 tablespoons MAGGI Coconut Milk Powder, dissolved in 2 cups or 500ml water
  • 1½ tablespoons lime juice
  • 2 tablespoons thai fish sauce
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 2 tablespoons coriander leaves
  • ½ cup spring onions or 35 g, cut into thin slices


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