Thai-style Seafood Curry
Adapted from one of Nigella Lawson's recipes, this delicious curry makes a great family supper and can be made with all sorts of different fish and vegetables.
- 1-2 tbsp red Thai curry paste
- 5cm piece of fresh ginger, peeled & finely chopped
- 400ml coconut milk
- 350ml fish stock
- 3 tbsp fish sauce
- 3 tbsp caster sugar
- 1 heaped tbsp lemongrass paste (or 3 fresh stalks)
- 3 lime leaves, destalked and crushed
- 1 tsp ground turmeric
- 500g butternut squash, peeled and chopped into chunks
- 1 aubergine, chopped into chunks
- A handful of green beans (or other green vegetable)
- 500g fish pie mix
- 250g raw tiger prawns
- Juice of 1 lime
- Freshly chopped coriander to serve
Use any firm fish such as salmon, monkfish or halibut.
Vary the green vegetables for whatever is in season but if using pak choi or similar, only add in with the fish so that they don’t become too soft.
- Gently sizzle the curry paste with the chopped ginger for a couple of minutes.
- Next add the fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric and bring to the boil.
- Add in the vegetables and simmer for 15 minutes until the vegetables are soft.
- 5 minutes before serving add in the fish and prawns and simmer until cooked through (no more than 3-4 minutes).
- Squeeze over the lime juice, gently stir in and top with fresh coriander.
- Serve with plain basmati rice, naan breads and extra coriander.