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Thai Yellow Seafood Curry with Garlic Rice


The perfect recipe for when you really fancy a Thai fish curry and “Rice Style” is fully booked!  Serves 3-4


Ingredients – All available on Bishopthorpe Road!

For the Curry

From Costello’s Good Food Shop

  • One packet (2 sachets) The Coconut Kitchen Thai Yellow Curry Paste
  • 400ml coconut milk
  • 1 packet of Ramus luxury fish pie mix cut into bite-size pieces (order by Thursday 2pm for Friday collection)
  • 1 Packet of Ramus raw, peeled tiger prawns (order by Thursday 2pm for Friday collection)

From Fruitique

  • 150g thin green beans, cut into inch-long pieces
  • Basil and red chilli to garnish


For the Rice

From Costello’s Good Food Shop

  • 2 tblsps olive oil
  • 200g White basmati rice

From Fruitique

  • 1 onion, finely chopped
  • Thumb-sized piece of root ginger, finely chopped
  • 2 cloves of garlic, thinly sliced



Method – The Curry

  • Add the sachets of curry paste to a pan with 50ml water and stir over a medium heat for 1 min
  • Add the coconut milk and warm to simmering point
  • Add the chopped beans and simmer for 2 minutes
  • Add the fish and prawns and heat for a further 2-3 minutes until cooked


Method – The Rice

  • Heat the oil in a pan and put the kettle on to boil
  • Fry the onion for a few mins until lightly browned
  • Stir in the ginger and garlic, fry for 1 min, then stir in the rice
  • Add 600ml boiling water and a little salt, then bring to the boil
  • Cover and cook for 10-12 mins until the rice is tender


Serve, adding the basil and chilli to the curry for garnish. 

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