Thai Green Seafood Curry | Marion's Kitchen
30 min·Thai
Thai Green Seafood Curry | Marion's Kitchen
Ingredients
Curry Base
- 1 x Marion's Kitchen Thai Green Curry
- – THAI GREEN CURRY PASTE
- – COCONUT MILK
- – DRIED THAI HERBS & CHILLI
- – BAMBOO SHOOTS
Other
- 2 tbsp vegetable or canola oil
- 200g (about 7 oz) peeled and deveined prawns (shrimp)
- 2 x 200g (about 7 oz) white fish fillets, cut into thick pieces
- steamed rice, to serve
Instructions
3 steps
- 1
Heat oil in a large pot over low heat. Add my THAI GREEN CURRY PASTE and cook, stirring until it's sizzling and smelling yum. Add COCONUT MILK and DRIED HERBS & CHILLI. Turn up the heat and wait for the curry sauce to start simmering again.
- 2
Pour in the creamy coconut milk and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Now wait for the curry to start simmering again.
- 3
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the prawns and fish. Simmer for about 5 minutes or until seafood is cooked through. Remove from heat and serve with steamed rice.
5 min
Curry Preparation
Cooking Seafood
Progress
0 / 3 steps
