Green Curry Seafood Stir-Fry

Name: Green Curry Seafood Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min

Published February 11, 2026
Updated February 11, 2026
Author Bell V’Kit

This dry-style Thai green curry is all about intensity and balance. Fresh green curry paste is fried in rich coconut milk until aromatic, then tossed quickly with seafood, Thai eggplants, and fragrant herbs.

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Total : 25 min

Spice Level : Medium

Skill Level : Easy

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What Is Green Curry Seafood Stir-Fry?

Green Curry Seafood Stir-Fry or gaeng kiew wan talae hang (เขียวหวานทะเลผัดแห้ง) is a dry-style Thai green curry where seafood is quickly tossed with fragrant green curry paste and rich coconut milk.

Unlike a traditional bowl of green curry that simmers slowly, this version is fast and punchy. The coconut milk is cooked down until it lightly coats the prawns and squid, concentrating the heat of green chilies, the citrusy aroma of kaffir lime leaves, and the fresh herbal notes of Thai basil in every bite.

The seafood goes in near the end and is cooked just briefly to keep it tender and juicy. Thai eggplants and pea eggplants add gentle bitterness and texture, balancing the richness and keeping the dish lively and well-rounded.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You’ll Love Green Curry Seafood Stir-Fry

Tender seafood: Prawns and squid are added at the end and cooked quickly, so they stay juicy and springy, not rubbery or watery.
Creamy yet light on the palate: Coconut milk is cooked down just enough to cling to the ingredients, giving richness without heaviness.
Fast, high-impact cooking: From pan to plate in minutes. It’s a weeknight-friendly dish that still tastes restaurant-worthy.
Perfect with rice: The dry-style curry pairs beautifully with hot jasmine rice.

Ingredients & Equipment Checklist

Here’s a handy shopping checklist of ingredients and equipment for quick planning.

Main

[] 250 ml coconut milk
[] 2 tbsp green curry paste
[] 1 tbsp fish sauce
[] 1 tbsp sugar
[] |3 Thai round eggplants |(quartered)
[] 70g pea eggplants (about a cup)
[] |4 kaffir lime leaves | (torn)
[] 150g prawns, peeled and deveined (about 5 large prawns)
[] 200g squid, scored and sliced (about 2 small squid)
[] |1 red spur chili | (thinly sliced)
[] |25g Thai basil leaves (loosely packed)

Garnish

[] finely sliced kaffir lime leaves
[] sliced chili (optional)

Tips Before You Start Making Green Curry Seafood Stir-Fry

Use good-quality coconut milk: Good-quality coconut milk reduces properly and coats the seafood instead of turning watery.
Fry the curry paste until fragrant: Let the green curry paste cook in the coconut milk before adding anything else. This step unlocks aroma and depth.
Keep the heat medium-high: High enough to reduce the sauce, but not so hot that the coconut milk burns or splits.
Add seafood last: Prawns and squid only need a short cook. Overcooking makes them tough and rubbery.
Finish fast with herbs: Thai basil and sliced chilies go in at the very end to keep their fragrance fresh and bright.

Green Curry Seafood Stir-Fry

This dry-style Thai green curry is all about intensity and balance. Fresh green curry paste is fried in rich coconut milk until aromatic, then tossed quickly with seafood, Thai eggplants, and fragrant herbs.

Servings : 2

Spice Level : Medium

Skill Level : Easy

Prep : 15 min

Cook : 10 min

Total : 25 min

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Ingredients

Main

[] 250 ml coconut milk
[] 2 tbsp green curry paste
[] 1 tbsp fish sauce
[] 1 tbsp sugar
[] |3 Thai round eggplants |(quartered)
[] 70g pea eggplants (about a cup)
[] |4 kaffir lime leaves | (torn)
[] 150g prawns, peeled and deveined (about 5 large prawns)
[] 200g squid, scored and sliced (about 2 small squid)
[] |1 red spur chili | (thinly sliced)
[] |25g Thai basil leaves (loosely packed)

Garnish

[] finely sliced kaffir lime leaves
[] sliced chili (optional)

Cooking Instructions

1. Fry the curry paste

[] Heat a pan over medium-high heat.
[] Add the coconut milk, followed by the green curry paste, fish sauce, and sugar.
[] Stir until the coconut milk thickens slightly and the curry paste becomes fragrant.

2. Cook the vegetables

[] Add the Thai eggplants, pea eggplants, and torn kaffir lime leaves.
[] Stir-fry until the vegetables are just tender and coated in the curry.

3. Add the seafood

[] Add the prawns and squid to the pan.
[] Toss gently and quickly so the curry coats the seafood evenly.
[] Do not overcook. Seafood should be just cooked through and still tender.

4. Finish the dish

[] Add the sliced red chili and Thai basil leaves.
[] Toss briefly until the basil wilts.
[] Turn off the heat and transfer to a serving plate.

5. Garnish and serve

[] Garnish with sliced kaffir lime leaves and extra chili if desired.
[] Serve hot with steamed jasmine rice.

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FAQs for Green Curry Seafood Stir-Fry

Is this dish very spicy?

It’s typically medium heat. The spice level depends on the green curry paste used. You can reduce the amount slightly if needed, but a touch of heat is essential for balance.

Can I use store-bought green curry paste?

Yes. Store-bought paste works well. Look for one with a fresh, herbal aroma and adjust seasoning, as some brands can be quite salty.

What seafood works best?

Prawns and squid are classic choices, but scallops, firm white fish, or mussels also work well. Add seafood at the end and cook briefly to keep it tender.

What can I serve it with?

Steamed jasmine rice is ideal. It absorbs the rich, concentrated sauce without overpowering the dish.