Curried seafood and Asian greens
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Sunflower oil
1 tbs, or canola variety
Brown onion
1 medium, cut into thin wedges
Celery
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)
Cornflour
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
Instructions
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.
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