This one-pot Thai-inspired seafood boil recipe makes dinner effortless! Succulent shrimp and tender scallops simmer in a fragrant, ginger-forward green curry broth with hearty vegetables for a complete, flavor-packed meal.
Ingredients
1 Tablespoon neutral oil (avocado, canola, etc.)
3-inch piece fresh ginger, thinly sliced into coins (don’t skimp!)
3 cloves garlic, smashed
¼ cup thinly sliced cilantro stems (reserve leaves for garnish)
4 scallions, thinly sliced and white and green parts separated
2–3 Tablespoons green curry paste (Mae Ploy, Maesri, etc.)
13.5 ounce can full-fat coconut milk
3 cups seafood stock, chicken broth, or water + 1 teaspoon fish sauce
2 teaspoons brown sugar
1 Tablespoon fish sauce (more to taste)
Juice of ½ lime (plus more to finish)
1 pound baby potatoes (halved if larger than bite-sized)
2 ears corn, husked and cut into quarters (so you get 8 “barrels”)
6 ounces green beans, trimmed
1 cup cherry tomatoes, halved
¾ pound dry sea scallops (side muscle removed; cut in half if jumbo)
Lime wedges
Scallion greens, sliced
Basil (optional)
Thinly sliced jalapeño or Fresno chilis for added spice
For the Broth Base:
For the Boil:
To Garnish:
Directions
Start the Broth:
In a large heavy-bottomed pot, heat oil over medium. Add ginger, garlic, scallion whites, and cilantro stems.
Cook 2–3 minutes until fragrant but not
browned.
Add green curry paste and sauté another 1–2 minutes until it sizzles and sticks slightly.
Stir in coconut milk, stock, brown sugar, and fish sauce.
Bring to a simmer and let it bubble gently for 5–7 minutes to infuse.
Cook Potatoes and Corn (hearty stuff first):
Add potatoes and simmer, uncovered, for 10 minutes.
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:
Toss in green beans and halved cherry tomatoes.
Simmer for 3 minutes — just enough to tenderize the beans and let the tomatoes start to soften.
Add Shrimp & Scallops (Final Step!):
Turn heat to low and gently nestle in shrimp and scallops.
Simmer (or cover and steep off-heat) until just opaque.
Shrimp: 2–3 minutes
Scallops: 3–4 minutes (longer if large)
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:
Stir in lime juice, taste broth, and adjust with more salt, fish sauce, or citrus as needed.
Serve hot, scooped into shallow bowls with a mix of broth, seafood, and veggies.
Garnish as you like.
Recipe Video
Recipe Note
Don’t over-boil the seafood! Turn off the heat and let it poach in the hot broth if needed — residual heat does wonders.
If prepping ahead, stop before adding the shrimp/scallops and reheat the broth gently before finishing with seafood.
Want spice? Stir in chili crisp or sliced Thai chilies with the tomatoes.