Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 270ml can coconut cream

  3. 75g (1/4 cup) Thai red curry paste (see note)

  4. 1 tbs fish sauce

  5. 1 tbs grated palm sugar or brown sugar

  6. 270ml can coconut milk

  7. 500g green king prawns, peeled with tails intact, cleaned

  8. 500g kingfish fillets, cut into 4cm pieces

  9. 2 tbs Thai basil (see note) or coriander leaves

  10. 6 kaffir lime leaves, (see note) centre vein removed, thinly shredded

  11. Steamed jasmine rice, sliced Lebanese cucumbers, savoy cabbage leaves and trimmed snake beans, to serve

Instructions Jump to Ingredients ↑

  1. Place coconut cream in a heavy-based saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until it looks oily. Add curry paste and cook, stirring occasionally, for 3 minutes, then stir in fish sauce, palm sugar and 80ml (1/3 cup) water and simmer for 5 minutes.

  2. Stir in coconut milk, bring to a simmer, then add seafood. Reduce heat to low and cook for 10 minutes or until seafood is almost cooked.

  3. Stir in basil, then divide among bowls and scatter with kaffir lime leaves. Serve curry with rice and raw vegetables on the side.


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