Classic Coconut and Seafood Curry
- 2 tbsp veg oil
- 1 sliced onion
- 1 crushed garlic clove
- 2cm piece of ginger, grated
- 2 tbsp curry paste
- 500g white fish fillets, cut into 2cm chunks
- 300g prawns, peeled
- 500ml coconut milk
- 60ml fish stock
- 1 tsp sugar
- 2 tbsp lime juice
- 2 tbsp chopped coriander
- Heat the oil in a frying pan and cook the onion for a couple of minutes to soften. Stir in the garlic and ginger, cook for a minute more, then stir in the curry paste and cook for a minute.
- Add the fish and prawns to the pan, stir to coat, then pour in the coconut milk, stock, sugar and some seasoning. Bring to a simmer and cook for 10 mins, or until the fish and seafood is cooked through. Stir through the lime juice and coriander leaves, then serve with steamed rice.
25 mins
4 serving