Description
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 390
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 115mg
