Green Curry Seafood Boil
Bright, brothy, and deeply fragrant, this Thai-inspired seafood boil is loaded with just-cooked shrimp and scallops, corn “barrels,” tender potatoes, green beans, and juicy cherry tomatoes — all simmered in a ginger-forward green curry broth.
Green Curry Seafood Boil
Servings: 4–6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~45 minutes
Ingredients:
- For the Broth Base:
- 1 Tbsp neutral oil (avocado, canola, etc.)
- 3-inch piece fresh ginger, thinly sliced into coins
- 3 cloves garlic, smashed
- ¼ cup thinly sliced cilantro stems (reserve leaves for garnish)
- 4 scallions, thinly sliced (whites and greens separated)
- 2–3 Tbsp green curry paste (Mae Ploy, Maesri, etc.)
- 1 (13.5 oz) can full-fat coconut milk
- 3 cups seafood stock, chicken broth, or water + 1 tsp fish sauce
- 2 tsp brown sugar
- 1 Tbsp fish sauce (more to taste)
- Juice of ½ lime (plus more to finish)
- For the Boil:
- 1 lb baby potatoes (halved if large)
- 2 ears corn, husked and cut into 8 “barrels”
- 6 oz green beans, trimmed
- 1 cup cherry tomatoes, halved
- ¾ lb large shrimp (peeled and deveined)
- ¾ lb dry sea scallops (cut in half if jumbo)
- To Garnish:
- Lime wedges
- Sliced scallion greens
- Fresh basil (optional)
- Thinly sliced jalapeño or Fresno chilis
Instructions:
- Start the Broth: In a large heavy pot, heat oil over medium. Add ginger, garlic, scallion whites, and cilantro stems. Cook for 2–3 minutes. Add curry paste and sauté for 1–2 minutes more. Stir in coconut milk, stock, brown sugar, and fish sauce. Simmer for 5–7 minutes to infuse.
- Cook Potatoes and Corn: Add potatoes and simmer uncovered for 10 minutes. Add corn and simmer 2–3 minutes more, until potatoes are fork-tender.
- Add Green Beans & Tomatoes: Add green beans and cherry tomatoes. Simmer for 3 minutes, until beans are just tender.
- Add Shrimp & Scallops: Turn heat to low. Nestle in shrimp and scallops. Simmer or steep off-heat until just opaque (shrimp: 2–3 min, scallops: 3–4 min).
- Finish & Serve: Stir in lime juice. Taste and adjust with salt, fish sauce, or citrus. Serve hot in shallow bowls with broth, seafood, and vegetables. Garnish as desired.
Cooking Tips:
- Do not overcook seafood. Let it poach in hot broth off-heat.
- To prep ahead, make the broth and reheat gently before adding seafood.
- For heat, add chili crisp or Thai chilies with the tomatoes.
**The USDA recommends a minimum internal temperature of 145ºF for seafood.
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