Easy Seafood Coconut Curry

Name: Easy Seafood Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Indian
Ingredients: 1 tbsp oil; 2 tomatoes, chopped; 400 ml can coconut milk; 1 x 38 g sachet Continental Takeout Temptations Singapore Noodles Seasoning Mix; 600 g firm white fish fillets, (such as ling, barramundi, blue eye trevalla or snapper), cubed; 300 g frozen peeled raw king prawns, thawed; 1 fresh long green chilli, thinly sliced; 1 lime, juiced; 2 tsp light soy sauce; coriander leaves, to garnish; steamed rice and pappadams, to serve

Get ready to spoon up some flavor— this easy Singapore inspired seafood curry is creamy, coconutty, and totally irresistible with every ocean-kissed bite!

20 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

1 tbsp oil
2 tomatoes, chopped
400 ml can coconut milk
1 x 38 g sachet Continental Takeout Temptations Singapore Noodles Seasoning Mix
600 g firm white fish fillets, (such as ling, barramundi, blue eye trevalla or snapper), cubed
300 g frozen peeled raw king prawns, thawed
1 fresh long green chilli, thinly sliced
1 lime, juiced
2 tsp light soy sauce
coriander leaves, to garnish
steamed rice and pappadams, to serve

Heat oil in a non-stick wok, or large deep frying pan, over medium high heat. Add tomatoes, cook, stirring for 3 mins.
Stir in coconut milk and seasoning mix. Bring to the boil, stirring. Add fish, prawns and green chilli. Reduce heat to medium. Cook for 5 mins, stirring occasionally or until seafood is just cooked through.
Stir in lime or lime juice. Garnish with green chilli and coriander. Serve with rice and pappadums.
For a Pineapple Seafood Curry add in 1 x 227g can pineapple pieces, drained in with the lime juice and cook until just heated through.