Name: Seafood curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup green curry paste; 1 tablespoon vegetable oil; 400 millilitre can coconut milk; 500 gram pumpkin, peeled, out into thin wedges; 200 gram green beans, trimmed, cut into 3 cm lengths; 350 gram medium uncooked prawns, peeled and deveined, leaving tails intact; 750 gram mussels, scrubbed, debearded; 1 tablespoon lemon or lime juice; 2 teaspoon brown sugar; 1/3 cup unsalted toasted cashews; coriander leaves and steamed rice, to serve

Seafood curry

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

1/3 cup green curry paste

1 tablespoon vegetable oil

400 millilitre can coconut milk

500 gram pumpkin, peeled, out into thin wedges

200 gram green beans, trimmed, cut into 3 cm lengths

350 gram medium uncooked prawns, peeled and deveined, leaving tails intact

750 gram mussels, scrubbed, debearded

1 tablespoon lemon or lime juice

2 teaspoon brown sugar

1/3 cup unsalted toasted cashews

coriander leaves and steamed rice, to serve

Method

1.Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Add curry paste; cook and stir for 2-3 minutes or until fragrant. Add coconut milk; bring to the boil. Add pumpkin: reduce heat and simmer for 6-7 minutes.

2.Add beans; simmer for 2 minutes. Stir in prawns and mussels; cook, covered, for 2-3 minutes or until mussels open and prawns change colour and curl.

3.Stir in juice and sugar. Remove from heat. Sprinkle with nuts and coriander. Serve with rice.

Use seafood marinara mix instead of prawns and mussels. To reduce fat, use a combination of stock aria coconut milk.
Note

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Ingredients

Method

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