Best Ever Simple Prawn (or fish) Curry

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You haven’t tasted a delicious seafood curry until you’ve made one at home using this simple recipe! Good quality ingredients and a few secret tips and you can easily make a restaurant-quality Thai curry at home!

Ingredients

  • 1 packet of raw, peeled wild caught king prawns OR white fish (barramundi, jewfish or snapper) - I get mine from Soulfish Seafoods at Kawana Markets or Noosa

  • 1 can BPA-free coconut cream or milk

  • 1-2 tbs good quality curry paste to your liking. I use Life’s Good Curry paste who are local, gluten and dairy free and don’t use any vegetable oils or preservatives

  • 1-2 cups of organic vegetables chopped (I use whatever I have on hand, usually a red capsicum, broccoli, Asian greens like bok choy or choi sum)

  • 1 white onion finely chopped

  • 1-2 tsp coconut oil

  • 3-4 fresh kaffir lime leaves (don’t leave this out and fresh is best!)

  • 1-2 cups of jasmine rice

  • Optional: fresh Thai basil

Method

Put your rice on to cook. I use either a rice cooker or our steam oven which has a rice function – whatever you decide, I recommend a method where you’re not having to watch and stir the whole time.

Add oil to large pot and saute fish or prawns until nearly done. They will turn almost white and curl up.  Remove and put into bowl (Seafood and meat gives out a lot of liquid and cooking them separately then draining will stop this from going into your curry which can leave a funny consistency)

Wipe out pot and add a little more oil. Add chopped onions then the harder veggies like broccoli stems, carrot, capsicum and the white of Asian greens as these will take more time than things like the green leaves of asian veg. Stir constantly.

Meanwhile open coconut cream and stir curry paste directly into the can. Adding the paste directly to the pan as the directions say seems to intensify the flavour which isn’t a bad thing but can be a bit too spicy for some especially if you add half a jar like some state! This method distributes the paste, retaining the flavour but taking a bit of the edge off. Pour about ½ can into the pot.

Take your kaffir lime leaves and crush. Add directly to curry mix with the Thai basil leaves if using.

Drain your prawns or fish then add to the curry. Add the remaining coconut cream or milk. Reduce to a simmer (Heating for long periods too long can split ie. Separate the coconut cream) and cook for another 5-10 minutes until seafood is cooked through.

Your rice should be done by now! Serve curry on a bed of rice and prepare to be suitably impressed!!