Seafood green curry

Seafood green curry

Fabulous Food, Minus the Boombah
Mark Roper

I absolutely love Thai food, but unfortunately many dishes are very fattening, thanks to the amount of coconut milk used – especially in Thai curries. I spent ages trying to crack the code on this one, and I reckon this recipe works. I use a tiny amount of light coconut milk, but still manage to get that Thai green curry taste. If you prefer to use chicken instead of seafood, go ahead!


Quantity Ingredient
1 tablespoon peanut oil
8 green prawns, cleaned, shelled, deveined, tails intact
1 x 150 g piece blue eye or rockling, cut into large chunks
1 onion, cut into chunks
1 garlic clove, chopped
1 small red chilli, finely chopped
2 teaspoons thai green curry paste
handful green beans
1/4 cup light coconut milk
250ml salt-reduced chicken stock
1/2 lime, juiced
2 kaffir lime leaves, finely shredded
1 zucchini, sliced
6 mussels, scrubbed
1 tablespoon coriander or basil leaves


  1. Heat 1/2 tablespoon of the oil in a non-stick frying pan over a high heat. Add the prawns and fry for about 2 minutes until they turn pink. Transfer the prawns to a bowl and set aside.
  2. Add the fish pieces and fry over a high heat for 2–3 minutes, or until just cooked. Transfer to the same bowl as the prawns. Cover with aluminium foil to keep warm.
  3. Lower the heat slightly and pour in the remaining oil. Add the onion, garlic, chilli and curry paste and fry for around 2 minutes. Be careful, it will spit! Add the beans to the pan and toss in the spice paste for another minute. Reduce the heat to low and add the coconut milk, chicken stock, lime juice, kaffir lime leaves and zucchini. Simmer for 30 seconds then return the seafood to the pan and add the mussels. Simmer for around 5 minutes, or until the mussels have opened (discard any that remain closed).
  4. Ladle into warm bowls. Chop the herbs at the last minute and sprinkle onto the curry as you serve.
low fat
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