Coconut seafood curry

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

Prep time: 20 mins
Cooking time: 30 mins
Serves: 4
Skill level: Easy peasy

Ingredients

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

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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

Method

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.
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.
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.

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Nutritional information per portion

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.