Take yourself to a tropical seaside with this prawn and fish curry. Ready in under half an hour, it’s a super-simple weeknight dinner choice – just grab some fresh seafood on your way home and you’ll be set to go.
1 x Marion’s Kitchen Thai Green Curry , which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2 tbsp vegetable or canola oil
200g (about 7 oz) peeled and deveined prawns (shrimp)
2 x 200g (about 7 oz) white fish fillets, cut into thick pieces
steamed rice, to serve
- Heat oil in a large pot over low heat. Add my THAI GREEN CURRY PASTE and cook, stirring until it’s sizzling and smelling yum. Add COCONUT MILK and DRIED HERBS & CHILLI. Turn up the heat and wait for the curry sauce to start simmering again.
- Pour in the creamy coconut milk and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Now wait for the curry to start simmering again.
- Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the prawns and fish. Simmer for about 5 minutes or until seafood is cooked through. Remove from heat and serve with steamed rice.
