This feisty seafood curry packs a punch of flavour.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 2cm piece ginger, grated
- 2 tablespoons mild curry paste
- 1 tablespoon tomato puree
- 500g white fish fillets (such as blue-eye or perch), deboned, cut into 2cm chunks
- 300g green prawns, peeled, tails intact
- 2 x 270ml cans coconut milk
- 1/4 cup (60ml) Massel chicken style liquid stock
- 1 teaspoon palm sugar or caster sugar
- 2 tablespoons lime juice
- 2 tablespoons chopped coriander leaves, plus whole leaves to garnish
- Steamed brown rice, to serve
- Lime wedges, to serve
Method
- Step 1Heat the oil in a heavy-based frypan over medium heat. Add the onion and cook, stirring, until softened. Stir in the garlic and ginger and cook for a few seconds.
- Step 2Add curry paste and tomato puree, and cook, stirring, for 1 minute until fragrant.
- Step 3Add seafood to pan and coat well. Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through. Stir in lime juice and chopped coriander. Serve with steamed rice and garnish with coriander leaves and a lime wedge.
- Low carb
- Low sugar
- Lower gi
Nutrition
2587 kj
Energy
48g
Fat Total
32g
Saturated Fat
2g
Fibre
35g
Protein
144mg
Cholesterol
759.59mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
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