Healthy High Protein Spicy Thai Seafood Curry

I love this delicious seafood dish by Sarah Graham (on Twitter @foodieliveshere).  She demonstrated this at the recent @GoodHouseSA Heart and Stroke foundation lunch. It takes only about 5 minutes to prepare and 12 minutes to cook and you will come out looking like a pro chef with very little effort and time spent. Serves 4 – 6 people and trust me its really yummy!

You will need

  • 1 table spoon olive oil
  • 2 table spoons of Thai red or green curry paste
  • 1 clove of garlic, chopped
  • 1 teaspoon of grated fresh ginger
  • 1 can of coconut milk
  • 150ml fish stock
  • 2 teaspoons of fish sauce
  • 400g firm fish fillets
  • 750g mussels with shells, de-bearded and cleaned (just like we like our men)
  • 300g prawns, deveined
  • 1 red pepper, sliced into slivers
  • 100g snap peas
  • juice of 1 lime
  • 2 table spoons of chopped fresh colliander

What to do;

  1. In a large pot on a medium-high heat, add the olive oil and cook the curry paste for one minute or until fragrant. Add the garlic and ginger and cook for another minute
  2. Add the coconut milk, fish stock and fish sauce, and simmer for a further 2 minutes.
  3. Add the seafood and simmer for about 5 minutes with the lid on, or until the fish is cooked through, then add the red pepper and sugar snap peas.
  4. Remove from the heat, stir through the lime juice and sprinkle the coriander on top. Serve immediately 

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