Photo of Seafood & coconut curry by WW

Seafood & coconut curry

Points® value
Total Time
25 min
10 min
15 min
This Thai-style curry with coconut and lime is on the table in just 25 minutes.



1 teaspoon(s), level

Mini naan

4 individual

Sweetened coconut drink

450 ml, We used Alpro

Massaman curry paste

190 g

Cod, raw

400 g, cut into large pieces, skinless fillets

King Prawns, Raw

180 g, peeled and deveined


75 g, baby

Lime Juice, Fresh

25 ml, plus lime wedges to serve

Desiccated Coconut

1 tablespoon(s), flakes toasted

Coriander, fresh

30 g, leaves picked, to serve


  1. In a small bowl, mix the cornflour with 1 tbsp. of the coconut milk alternative, then set aside.
  2. Heat a large nonstick wok or frying pan over a medium heat, add the curry paste and cook, stirring, for 2 minutes. Add the remaining coconut milk alternative to the wok and stir until combined, then stir in the cornflour mixture and bring to a boil.
  3. Reduce the heat to low, then add the cod and cook for 2-3 minutes. Add the prawns and cook for a further 2 minutes, then add the spinach and lime juice and cook for 1 minute, until the spinach is wilted and the seafood is cooked through.
  4. Scatter over the toasted coconut flakes and coriander and serve with the naan breads and lime wedges on the side.


Serve with 120g cooked jasmine rice per person, if you like.