Coconut seafood curry recipe

This simple-to-prepare seafood curry is full of flavour - perfect for a filling evening meal with friends

Ingredients

• 15ml (1tbsp) oil
• 8 shallots, halved
• 15ml (1tbsp) Thai green curry paste
• 225g (8oz) new potatoes, scrubbed and halved
• 1 large carrot, peeled and thinly sliced
• 400g can reduced-fat coconut milk
• 150ml (¼ pt) vegetable stock
• 30ml (2tbsp) soy sauce
• 450g (1lb) thick piece cod fillet, cut into chunks
• 175g (6oz) fine asparagus tips
• Juice from 1 lime
• 200g (7oz) cooked tiger prawns
• 30ml (2tbsp) fresh chopped coriander
• Chopped chilli pepper and coriander leaves, to garnish

Method

1. Heat the oil in a large deep pan and fry the shallots for 5 mins until golden. Stir in the green curry paste and cook for 1 minute. Add the potatoes, carrot, coconut milk, stock and soy sauce. Simmer for 10-12 mins until the vegetables are almost tender.
2. Add the chunks of cod and asparagus tips to the pan, cover, and simmer gently for 6-8 mins until the fish is just cooked and beginning to flake.
3. Gently stir in the lime juice, tiger prawns and chopped coriander. Simmer for 5 mins, then season to taste with salt and freshly ground black pepper. Serve garnished with the chopped chilli and fresh coriander leaves.