Coconut seafood curry

(19 ratings)

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Coconut seafood curry
Coconut seafood curry
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

This simple-to-prepare seafood curry is full of flavour - perfect for a filling evening meal with friends


  • 15ml (1tbsp) oil
  • 8 shallots, halved
  • 15ml (1tbsp) Thai green curry paste
  • 225g (8oz) new potatoes, scrubbed and halved
  • 1 large carrot, peeled and thinly sliced
  • 400g can reduced-fat coconut milk
  • 150ml (¼ pt) vegetable stock
  • 30ml (2tbsp) soy sauce
  • 450g (1lb) thick piece cod fillet, cut into chunks
  • 175g (6oz) fine asparagus tips
  • Juice from 1 lime
  • 200g (7oz) cooked tiger prawns
  • 30ml (2tbsp) fresh chopped coriander
  • Chopped chilli pepper and coriander leaves, to garnish

You can use another white fish - such as haddock or pollack - instead of cod if you prefer.


  1. Heat the oil in a large deep pan and fry the shallots for 5 mins until golden. Stir in the green curry paste and cook for 1 minute. Add the potatoes, carrot, coconut milk, stock and soy sauce. Simmer for 10-12 mins until the vegetables are almost tender.
  2. Add the chunks of cod and asparagus tips to the pan, cover, and simmer gently for 6-8 mins until the fish is just cooked and beginning to flake.
  3. Gently stir in the lime juice, tiger prawns and chopped coriander. Simmer for 5 mins, then season to taste with salt and freshly ground black pepper. Serve garnished with the chopped chilli and fresh coriander leaves.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 345(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(19 ratings)

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