CR5 Issue 157 June 2018

Coconut Seafood Curry
Serves 4
Ready in 50 minutes
Full of flavour, this speedy
curry is great for a summer
supper. Replace the
asparagus tips with green
beans or sugar snap peas,
if liked. Serve with boiled
noodles or steamed Thai
jasmine rice.
Ingredients
• 1tbsp vegetable oil
• 8 shallots, peeled and halved
• 2-3 tbsp Thai green curry
paste (see Tip)
• 225g new potatoes, scrubbed
and halved
• 1 large carrot, peeled and
thinly sliced
• 400ml can reduced fat
coconut milk
• 150ml vegetable stock
• 2tbsp light soy sauce
• 450g cod fillet, skinned and
cut into chunks
• 175g fine asparagus tips
• Juice from 1 lime
• 200g cooked tiger prawns,
thawed if frozen
• 2tbsp freshly chopped
coriander
• Salt and freshly ground black
pepper
• Chopped red chilli and fresh
coriander leaves, to garnish
TIP
Heat the oil in a large
deep frying pan over a medium heat and fry the
shallots for 5 minutes until golden. Stir in the Thai
green curry paste and cook for 1 minute.
Add the potatoes, carrot, coconut milk, stock
and soy sauce. Simmer for 10-15 minutes until the
vegetables are almost tender.
Add the chunks of cod and asparagus tips to
the pan. Cover and simmer gently for a further
6-8 minutes until the fish is just cooked and
beginning to flake.
Gently stir in the lime juice, tiger prawns and
chopped coriander. Simmer for 5 minutes until
the prawns are piping hot, then season to taste
with salt and freshly ground black pepper. Serve
in warmed bowls garnished with chopped chilli
and coriander leaves.
Brands of Thai green curry paste can vary in
spiciness so check on the jar before adding. If you
want a really fiery flavour, fry 1 chopped small red
chilli pepper with the shallots.
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