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Thai Green Seafood Curry

Fragrant, creamy and gently spiced, this Thai-inspired seafood curry combines king prawns, mussels and white fish in a rich coconut sauce. It’s an easy midweek favourite that delivers restaurant-quality flavour.

PREP
15 mins
COOK
25 mins
SERVES
4
By Eileen
INGREDIENTS

What you'll need

  • 250g king prawns
  • 300g white fish chunks
  • 250g mussels
  • 2 tbsp Thai green curry paste
  • 400ml coconut milk
  • 200ml fish stock
  • 1 red pepper, sliced
  • 100g mangetout
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • Fresh coriander

WHAT TO POUR
Riesling
Method

Step by step

  • Fry the curry paste for 2 minutes.
  • Add the coconut milk and fish stock.
  • Bring to a gentle simmer.
  • Add the peppers and mangetout.
  • Add the fish and cook for 5 minutes.
  • Stir in the prawns and mussels.
  • Cook until the mussels open.
  • Finish with lime juice and coriander.
  • Serve with fragrant jasmine rice.

Bradley's Tip

Add a handful of fresh Thai basil just before serving for authentic flavour.

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