Green Curry Seafood Boil Recipe

Directions

Start the Broth:

1. In a large heavy-bottomed pot, heat oil over medium. Add ginger, garlic, scallion whites, and cilantro stems.

2. Cook 2–3 minutes until fragrant but not

   browned.

3. Add green curry paste and sauté another 1–2 minutes until it sizzles and sticks slightly.

4. Stir in coconut milk, stock, brown sugar, and fish sauce.

5. Bring to a simmer and let it bubble gently for 5–7 minutes to infuse.

Cook Potatoes and Corn (hearty stuff first):

1. Add potatoes and simmer, uncovered, for 10 minutes.

2. Add corn barrels, and simmer another couple minutes, or until potatoes are just fork-tender. (Keep liquid at a simmer, not a rolling boil, to keep it clear and flavorful.)

Add Green Beans & Tomatoes:

1. Toss in green beans and halved cherry tomatoes.

2. Simmer for 3 minutes — just enough to tenderize the beans and let the tomatoes start to soften.

Add Shrimp & Scallops (Final Step!):

1. Turn heat to low and gently nestle in shrimp and scallops.

2. Simmer (or cover and steep off-heat) until just opaque.

3. Shrimp: 2–3 minutes

   Scallops: 3–4 minutes (longer if large)

4. They should be barely firm to the touch and just opaque in the center - remove from heat as soon as they hit that point.

Finish & Serve:

1. Stir in lime juice, taste broth, and adjust with more salt, fish sauce, or citrus as needed.

2. Serve hot, scooped into shallow bowls with a mix of broth, seafood, and veggies.

3. Garnish as you like.