Quick & Easy

Mixed seafood coconut curry

Full of creamy coconut flavour and packed with jewels of the sea, this seafood curry is a celebration of all things tropical. Adjust the chilli for more or less kick, and serve with rice to mop up that delicious sauce.
mixed   seafood coconut curry



1.Scrub mussels, remove beards. Shell and devein prawns, leaving tails intact. Cut squid hood open, score shallow diagonal slashes in criss-cross pattern on inside surface; cut into 3cm pieces.
2.Heat oil in large saucepan; cook onion, garlic, ginger, sambal, curry powder and turmeric, stirring, until fragrant.
3.Stir in coconut milk, the water and beans; bring to a boil. Add all seafood; simmer, uncovered, about 5 minutes or until seafood is tender.
4.Stir in tomato and coriander; stir until heated through.

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