Seafood & Coconut Curry


  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1-2 fresh red chillies, finely chopped
  • 5cm piece of ginger, grated
  • 1 stalk of lemongrass, bashed, sliced
  • groundnut oil
  • 400g raw, peeled king prawns
  • 1 Cod fillet, boned, skinned & cut into chunks
  • 2 squid, feather removed and sliced
  • 1 pack sugarsnap peas, mangetout or green beans – roughly sliced
  • 50g coconut cream
  • 100 ml  chicken or veg stock
  • 1 tsp Fish sauce
  • Juice of 1 lime



  1. Heat 1 to 2 teaspoons of oil in a pan and sauté the onion, until golden brown.
  2. Add the garlic, chilli, ginger, lemongrass and lime leaves over a medium heat for roughly 5 minutes.
  3. Add the prawns, cod, squid rings, vegetables, coconut cream and stock to the pan.
  4. Bring to a gentle simmer and cook for 5 minutes, or until the prawns are cooked through and the vegetables are tender.
  5. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
  6. Serve on a bed of rice.


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