Yellow seafood curry

Yellow seafood curry

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  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Use all your favourite seafood in this aromatic Thai curry.

Featured in
Lactose free, Main recipes


  • 1 tablespoon vegetable oil
  • 5 eschallots, thinly sliced (see note)
  • 2 tablespoons yellow curry paste
  • 400ml can coconut milk
  • 140ml can coconut cream
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 300g thick white boneless fish, cut into 3cm cubes
  • 16 medium green prawns, peeled, deveined
  • 12 mussels, beards removed, cleaned
  • 250g calamari rings
  • 1/2 cup coriander leaves, roughly chopped
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve


  • Step 1
    Heat oil in a large saucepan over medium-high heat. Add eschallots. Cook, stirring, for 3 to 4 minutes or until soft. Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk, coconut cream, fish sauce, brown sugar and 1 tablespoon lime juice. Bring to the boil.
  • Step 2
    Reduce heat to medium. Add fish, prawns and mussels. Simmer, uncovered, for 4 minutes. Add calamari and cook for 1 minute or until fish is cooked through.
  • Step 3
    Spoon rice into bowls. Ladle over curry. Top with coriander. Serve with lime wedges.


  • 2254 kj


  • 35g

    Fat Total

  • 23g

    Saturated Fat

  • 47g


  • 1603.04mg


  • 8g

    Carbs (sugar)

  • 9g

    Carbs (total)

All nutrition values are per serve


Note: You could use 1 brown onion, finely chopped, instead of the eschallots.

  • Author: Dixie Elliott
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas



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