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Photo of Curried seafood and Asian greens by WW

Curried seafood and Asian greens

Total Time
30 min
15 min
15 min


Sunflower oil

1 tbs, or canola variety

Brown onion

1 medium, cut into thin wedges


2 stick(s), thinly sliced diagonally

Baby corn

125 g, halved lengthways

Raw peeled prawns

300 g, deveined, tails intact

Skinless white fish, raw

300 g, skinless firm variety, cut into 3cm pieces

Curry powder

3 tsp, mild variety

Caster sugar

3 tsp

Skim milk

¾ cup(s), (185ml)


3 tsp, gluten free variety

Canned bamboo shoots, rinsed and drained

225 g, (1x225g can) slices

Choy sum

1 bunch(es), cut into thirds

Chinese broccoli (gai lan)

1 bunch(es), Chinese broccoli, cut into thirds


  1. Heat oil in a deep non-stick frying pan over medium-high heat. Cook onion, celery and corn, stirring, for 5 minutes or until onion has softened.
  2. Add prawns, fish and curry powder and cook, stirring, for 1 minute or until fragrant. Add sugar and milk and bring to the boil. Reduce heat and simmer for 3 minutes or until prawns and fish are just cooked.
  3. Combine cornflour and ¼ cup (60ml) water in a small jug. Add cornflour mixture and bamboo to curry mixture and cook, stirring, for 1 minute or until sauce has thickened and bamboo is heated through.
  4. Meanwhile, boil, steam or microwave choy sum and gai lan until just tender. Serve curry with vegetables.


SERVING SUGGESTION: Brown rice. TIPS: Store any leftovers in an airtight container in the fridge for up to 1 day. Reheat in the microwave or on the stovetop, adding a little water if it’s too thick. You can use any firm white fish fillets for this recipe, such as ling, snapper or flathead.