Speedy Thai seafood curry | New World
You can use a mix of fish for this delicious and easy curry to add flavour and texture. Prawns, mussels, diced fresh fish, scallops etc. For fish, look for gurnard, trevally or tarakihi.
Ingredients
- 3 tablespoons oil
- 3-4 tablespoons green curry paste
- 400ml can coconut cream
- 2 tablespoons fish sauce
- 2-3 kaffir lime leaves, crushed
- 1 teaspoon brown sugar
- 600-750 grams mixed seafood (prawns, mussels, diced fresh fish etc)
- 100 grams green beans, sugar snap peas or mangetout, trimmed
- ½ cup torn basil leaves
- 2 red chillies, deseeded and sliced
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