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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