Seafood curry

Seafood curry


42 people made this

About this recipe: This curry has a wonderful combination of Thai-inspired flavours. Prawns and scallops are cooked in a coconut curry sauce with ginger, garlic and lime juice. You can easily use other types of seafood such as squid, clams or mussels.


Serves: 6 

  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly minced root ginger
  • 1 tablespoon minced garlic
  • 1 medium onion, halved and sliced
  • 1 tablespoon curry paste, to taste
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 (400g) tin reduced fat coconut milk
  • 12 prawns, peeled (tails left on) and deveined
  • 12 sea scallops, halved
  • 175g asparagus, chopped into 2cm pieces
  • 2 tablespoons freshly chopped coriander
  • Pinch salt to taste

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat the oil in a large pan over medium-high heat.
  2. Cook the ginger, garlic and onion until softened, about 2 to 3 minutes. Stir in the curry paste, lime juice, brown sugar and coconut milk; simmer for 5 minutes. Add prawns, scallops, asparagus, coriander and a pinch of salt; cook until all the seafood is cooked through, 4 to 5 minutes.


Add 1 tablespoon peanut butter to the sauce for a deeper Thai-inspired flavour.

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