Ingredients Jump to Instructions ↓

  1. 11/4 cups jasmine rice

  2. 1 tablespoon vegetable oil

  3. 1 onion, finely diced

  4. 1/4 cup bottled green curry paste

  5. 2 small green chillies, seeded, thinly sliced

  6. 400g can coconut milk

  7. 500g boned, skinned, firm fish fillets, cut into 3cm cubes (we used hoki)

  8. 200g peeled, green prawn meat

  9. 200g snow peas, trimmed, cut in thirds diagonally

  10. 5-6 green onions, thinly sliced

  11. 1 bunch coriander, leaves only, roughly chopped

  12. Lime or lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Cook rice in boiling lightly salted water until tender. Drain.

  2. Meanwhile, heat oil in a large wok. Cook onion for 2-3 minutes, stirring until soft. Add curry paste and chillies; stir for 1 minute until fragrant. Add coconut milk; bring to the boil. Add fish and prawns; simmer for 5 minutes. Add snow peas, green onion and half the coriander; simmer 1 minute.

  3. To serve, spoon rice into bowls, top with curry. Sprinkle with remaining coriander. Serve with lime.

  4. Watch how to cook a whole roast chicken


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