Skip to the content

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. 

Get in touch

 

The 'First name' field is required
The 'Last name' field is required