I love this curry because it’s quick, wholesome, and full of flavor. The combination of rich coconut cream, fragrant yellow curry paste, and fresh basil creates a warm, aromatic sauce that perfectly coats the seafood and vegetables. It’s a one-pan meal that feels both exotic and comforting. I also like that it uses just a handful of ingredients and still delivers restaurant-quality flavor in no time at all.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/4 cup (75g) yellow curry paste 400g pkt Coles Australian Broccoli, Cauliflower, Pumpkin & Sweet Potato or 2 x 150g pkts Coles Australian Broccoli & Cauliflower Florets 400ml can coconut cream 750g Coles Seafood Marinara Mix, thawed (from the deli) 1/4 cup basil leaves, plus extra to serve
Directions
I start by heating a wok or large non-stick frying pan over high heat. I add the yellow curry paste and cook it for about a minute until it becomes aromatic — this step releases all those delicious spices and flavors.
Next, I add the vegetables, coconut cream, and 1 cup (250ml) of water. I stir everything together and bring it to a gentle boil. Then, I reduce the heat to medium-low and let it simmer for about 10 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
Once the vegetables are cooked, I add the seafood marinara mix, cover the pan, and cook for another 3–4 minutes, just until the seafood is cooked through and tender. I take care not to overcook it so everything stays juicy and soft.
Finally, I remove the curry from the heat and stir in the fresh basil leaves for a fragrant finish. I divide the curry between serving bowls and top with a few extra basil leaves. It’s perfect served as is, or alongside steamed jasmine rice to soak up the sauce.
Servings and Timing
This recipe serves 4 people and takes just 15 minutes to cook from start to finish. It’s an ideal quick dinner for busy evenings when I want something healthy, comforting, and full of flavor.
Variations
I sometimes use prawns or firm white fish instead of marinara mix if that’s what I have. For a vegetarian version, I skip the seafood and use tofu or chickpeas instead. Adding extra vegetables like capsicum, green beans, or baby corn gives even more color and texture. If I want extra heat, I stir in a little chopped chili or a dash of chili oil before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stovetop over low heat until hot — just enough to avoid overcooking the seafood. If the sauce thickens too much, I add a splash of water or coconut milk to loosen it. This curry isn’t ideal for freezing because the seafood can become rubbery, so I prefer to enjoy it fresh.
FAQs
Can I use frozen seafood?
Yes, I just make sure it’s fully thawed and drained before adding it to the curry.
Can I make it spicier?
Definitely — I add extra curry paste or fresh chili to boost the heat.
What type of curry paste works best?
I use a mild yellow curry paste for a balanced flavor, but green or red curry paste also tastes great.
Can I make it dairy-free?
Yes, it’s naturally dairy-free since it uses coconut cream.
Can I use other vegetables?
Absolutely — I often use broccoli, zucchini, green beans, or snow peas.
How do I prevent the seafood from overcooking?
I add it at the very end and simmer just until it turns opaque and tender.
What can I serve it with?
I like serving it with jasmine or basmati rice, or even rice noodles for a lighter option.
Can I make this curry ahead of time?
The sauce can be made in advance, but I add the seafood just before serving for the best texture.
How do I thicken the sauce?
I simmer it a little longer uncovered or stir in a spoonful of coconut cream at the end.
Can I replace basil with another herb?
Yes, fresh coriander works beautifully if I don’t have basil on hand.
Conclusion
This Quick Seafood Yellow Curry is one of those recipes that proves fast food can still be delicious and nourishing. I love how it comes together effortlessly with just a few ingredients yet tastes rich, aromatic, and deeply satisfying. Whether for a busy weeknight or a relaxed weekend dinner, it’s always a hit — creamy, flavorful, and ready in minutes.
A quick and vibrant seafood yellow curry made with creamy coconut, fragrant curry paste, and tender seafood. Ready in just 15 minutes, it’s a nourishing one-pan meal bursting with flavour and freshness.
Ingredients
1/4 cup (75 g) Yellow curry paste
400 g Broccoli, cauliflower, pumpkin & sweet potato mix (or 300 g broccoli & cauliflower florets)
400 ml Coconut cream
1 cup (250 ml) Water
750 g Seafood marinara mix, thawed
1/4 cup Fresh basil leaves, plus extra to serve
Instructions
Heat a wok or large non-stick frying pan over high heat.
Add the yellow curry paste and cook for about 1 minute until fragrant.
Add the vegetables, coconut cream, and 1 cup of water. Stir to combine and bring to a gentle boil.
Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the vegetables are tender and the sauce slightly thickens.
Add the seafood marinara mix, cover, and cook for 3–4 minutes, just until the seafood is cooked through and tender.
Remove from heat and stir in fresh basil leaves.
Serve hot, topped with extra basil, with steamed jasmine rice or rice noodles on the side.
Notes
Use prawns or firm white fish instead of marinara mix if preferred.
For a vegetarian version, replace seafood with tofu or chickpeas.
Add vegetables like capsicum, green beans, or baby corn for colour and crunch.
Stir in chopped chilli or chilli oil for extra heat.
Use green or red curry paste for a different flavour profile.
Store leftovers in the fridge for up to 2 days and reheat gently on the stove.
Not suitable for freezing as the seafood may become rubbery.
