Seafood & coconut curry
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This Thai-style curry with coconut and lime is on the table in just 25 minutes.
Ingredients
Cornflour
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
Spinach
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
Instructions
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.
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