Seafood thai red curry

(serves 3)


  • 2 cod fish fillets

  • 150g prawns

  • 1 cup Coconut milk

  • 3 cloves of garlic

  • juice of 1 lime

  • 1 tsp chopped ginger

  • 1 tblsp soy sauce

  • 2 tblsp oyster sauce

  • Salt

  • Pepper

  • 1 white onion

  • 5 chestnut mushrooms

  • 160g shitake mushrooms

  • 1.5 cups cherry tomatoes

  • Olive oil

  • 1 tsp chilli flakes

  • 2 lemongrass sticks

  • 2 tblsp tomato puree

  • Fresh chopped basil

  • Lime wedges to serve

  • Basmati rice

  • ½ cup water


  1. In a large pan fry the chopped onion with chopped cherry tomatoes and chilli flakes in a little olive oil for 8 minutes

  2. Place the rice in a hot and cook according to package instructions, normally 15 minutes

  3. Chop the mushrooms into thin slices and add to the large pan along with crushed garlic, ginger, coconut milk, tomato puree, lemongrass sticks chopped in half, soy sauce, oyster sauce, water, black pepper and salt to preferred taste  

  4. Next chop the fish fillets into pieces and the prawns in half, unless you are using very small prawns and add to the pan

  5. Mix everything well, turn on the heat to medium and simmer for 5 minutes until all cooked through and soft

  6. Remove from heat and stir into the mix the juice of the lemon, taste the mix and add more salt and pepper if preferred (I like quite a bit of pepper)

  7. Remove the lemongrass sticks

  8. Serve with basmati rice and mixed green vegetables, lime wedges and chopped basil

  9. Enjoy!

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