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Thai Coconut Shrimp and Seabass

On an ice cold winter night, a warm and comforting dinner is always the best. This Thai inspired dish was created from some tips from a friend at the fish market and my friend Wendy! We had a great time in the kitchen, partially following the recipe that we were given and then adding a few twists of our own. You can use any type of fish you prefer, or even chicken. Just remember that chicken will need more time to cook!


  • 2 cans coconut milk
  • 1/2 cup water
  • 1 1/2 cup white basmati rice
  • 1 red pepper
  • 1 carton shitaki mushrooms
  • 4 celery stalks
  • 1 zucchini
  • 1 bunch basil
  • 1 bunch cilantro
  • 2 limes
  • 1 whole sea bass, filet and remove skin
  • 8 shrimp
  • Green curry paste (optional)
  • Extra virgin olive oil
  • Salt

Prepare the rice by adding 1 cup coconut milk and 1/2 cup water to 1 1/2 cup rice in a rice maker. Add 1/2 teaspoon of salt. If you do not have a rice maker, use these same proportions and follow the stovetop instructions on the rice container. Next prepare the vegetables. Cut the pepper in to long slices and half them. Do the same thing with the zucchini. Make sure to remove the stems of the mushrooms and slice them. Finally, cut the celery into moon shaped pieces and cut the fish into medium sized chunks.

Begin warming a large skillet on medium high heat. Add a small amount of olive oil, about one circle around the pan. Allow to heat for 30 seconds and add the peppers and celery. Cook down for 3 minutes and add the mushrooms and zucchini. After another 3 minutes, add the remaining coconut milk. Bring this to a simmer and allow to cook for about 5 minutes. Next, add the basil, fish and shrimp. At this point you can add the green curry. This will make the dish spicy so please be conscious of your guests. We did not use the green curry, but if someone wanted to add it to their dish after it was served that was an option. It will incorporate just fine by doing it this way and you can please everyone at the dinner table!

Bring the contents in the pot to a rapid boil, cover for 2 minutes, then remove from heat. Leave covered and let the fish continue to cook. By covering and removing from the heat, this allows for the fish to cook slower and results in extremely delicate and juicy fish.

After 10 minutes, serve the fish and veggies over the coconut rice and garnish with fresh basil and cilantro. (Make sure you get all the sauce too!!). This dish will really warm you to the bones and is an easy comfort meal for the winter.

Follow your tummy…

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