Easy Seafood Curry
Kayla LaManna
4
5 minutes
20 minutes
Dinner, Seafood
Ingredients
- 300g firm white fish, cut into large pieces
- 250g raw prawns, peeled and deveined
- 1 tablespoon neutral or olive oil
- 1 brown onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons yellow curry paste
- ½ teaspoon turmeric
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 150g sugar snap peas, trimmed and strings removed
- 400ml coconut milk
- ½ cup chicken or vegetable stock
- 1 teaspoon fish sauce
- 1 tablespoon Brown sugar
- Juice of 1 lime
To serve
- Fresh coriander
- Fresh chilli
- Steamed rice
Directions
Heat the oil in a large, deep frying pan over medium-high heat. Add the fish and prawns and cook for 1–2 minutes, just until lightly golden on the outside. They do not need to be cooked through at this stage.
Remove the fish and prawns from the pan and set aside. They will finish cooking in the curry sauce later.
Reduce the heat to medium. Add the onion to the same pan and sauté for 2 minutes, until beginning to soften. Add the garlic and ginger and cook for a further minute.
Add the yellow curry paste and turmeric and cook for 1–2 minutes until fragrant.
Add the capsicum and toss through the curry paste.
Pour in the coconut milk and stock. Add fish sauce and brown sugar to taste and bring to a gentle simmer.
Add the fish and prawns and gently simmer until the fish is just cooked through and the prawns are pink.
Add the snow peas and cook for 1-2 minutes.
Finish with fresh lime juice and taste for seasoning.
Serve with steamed rice, fresh coriander and chilli.
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