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Curated Recipes for the Seafood in Your Box

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Style

Quick & Easy

Fast

Family friendly

One-pot

10 ingredients or less

20-minute meal

Weeknight cooking

Entertaining

Weekend project

No-cook

Breakfast for dinner

Make ahead

Great leftovers

Great for crowds 

Make-ahead / Meal Prep

Species

All Salmon

All White Fish

All Shellfish

Dietary Concerns

Heart healthy

Immune boosting

Wheat/Gluten free

Dairy free

Vegan-pescatarian

Nutrient dense

Low saturated fat

Anti-inflammatory

Low sodium

Low/No sugar

High fiber

Meal Course

Breakfast/Brunch

Lunch

Dinner

Appetizer

Dessert

Side

Technique

Roast/Pan-roast

Slow roast

Poach

Broil

Grill / Smoke

Sauté / Stir-fry

Steam

Pan-fry

Shallow / Deep-fry

Raw / Cure / No-cook

Braise / Simmer

Bake

Pan-sear

Chef

Grace Parisi

Kim Laidlaw

Test Kitchen

Chef Ali Banks

Fishermen Family Recipes

Recipe Contest Winner

Dish Type

Taco

Pan-roast

Grill

Fish fry

Soup / Stew

Rice bowl / Grain bowl

Salad

Stir-fry

Sushi / No-cook

Pasta / Risotto

Burger / Sandwich

Dip / spread

Crab boil / Seafood boil

Pizza / Pastry

Sauce / Condiment

Main

Cuisine

Italian

Mediterranean

Greek

Latin American

Spanish / Portuguese

European

Mexican

American

Asian

Japanese

Korean

Chinese

Thai

Vietnamese

Indian / South Asian

Middle Eastern

French

Cajun / Creole

South Asian

Eastern Europe

Recipes

 Thai bird chiles, stemmed and finely chopped

 long, mild green chiles, stemmed, seeded, and finely chopped

stalks lemongrass, tender inner bulb from the bottom 4 inches, finely chopped

1 ½-inch piece galangal or ginger, peeled and finely chopped

 finely chopped cilantro (leaves, stems, and roots if attached)

½ tablespoon shrimp paste (or 1 tablespoon Asian fish sauce)

 peanut or other mild-flavored vegetable oil

Using a large mortar and pestle or food processor, combine all of the ingredients except the oil and pound or process until coarsely puréed. Add the oil and pound or process until a fairly smooth paste forms. Use right away or freeze for up to 3 months.

Green curry paste is traditionally made in a mortar and pestle, using fresh chiles and lots of aromatic lemongrass, galangal, and shrimp paste. If you don’t want a super spicy curry paste, remove all the seeds from the chiles. Freeze any leftover curry paste in 2-tablespoon lumps – an ice cube tray is perfect!

This Thai curry paste is especially good in fish curries, or as a marinade for grilled shrimp or salmon.

Thai Green Curry Paste