Skip the takeaway queue with this vibrant, nutrient-dense green seafood curry. By making a fragrant homemade curry paste, with tender white fish, juicy prawns, and lots of beautiful green vegetables, you get a restaurant-quality midweek dinner on the table in under 30 minutes.
Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Ingredients:
1 tablespoon olive oil
1 brown onion, diced
2cm piece ginger
2 garlic cloves
2 stalks lemongrass (crush the stalks by bashing them a few times with the heel of your hand or a rolling pin)
1 small bunch coriander (chopped stems, use the leaves to garnish)
1 400ml tin coconut milk (use full-fat for richness or light for lower saturated fat)
16 prawns (fresh or frozen)
450g skinless white fish, cut into bit-sized rectangles
1 fresh lime (juiced, plus extra wedges to serve)
1 heaped tbsp coconut sugar or light muscovado sugar (balances the spice and acidity)
1 heaped tbsp curry powder
½ fresh red chilli
1 Handful of snowpeas, asparagus, or green beans
Optional: 4 fresh or dried lime leaves
To serve: cooked rice
Instructions:
Toast the aromatics: Heat a large, wide frying pan over medium heat. Add the oil and soften the onion for 5 mins. Stir in the garlic, ginger, lemongrass, and chilli, cook for 2 minutes.
Add the curry powder and sugar. Once the sugar is melted and everything begins to clump together, add the chopped coriander stems
Simmer the coconut base: Pour in the coconut milk, 2 tbsp water and stir well to dissolve the paste. Bring to a gentle simmer to let the flavours combine.
Poach the seafood: Gently nestle the white fish chunks and prawns into the simmering coconut broth. Cover with a lid and cook for 4–5 minutes, until the fish is opaque and flaking easily and the prawns have turned pink.
Add the greens & finish: Uncover the pan, stir through your green vegetables of choice, and simmer for just 2-3 minutes until tender-crisp and bright green. Remove from the heat, squeeze over the fresh lime juice.
Serve: Ladle into bowls over warm rice and top with the reserved coriander leaves, sliced red chilli, and lime wedges.
Recipe Variations:
Make it Low FODMAP: Omit the garlic (or use garlic infused olive oil instead of regular olive oil) and use the green tops of spring onions instead of regular onions. Choose green beans instead of snow peas or baby spinach.
Amelia is a university qualified Dietitian registered in both Australia and the UK. If you’re ready to get personalised dietetic support, you can book a consultation. Take a look at our other pages, to find more delicious recipes and you can read our blogs here.
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