Quick & Easy

Seafood and thai eggplant yellow curry

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.
seafood and thai eggplant yellow curry



1.Cut squid into 1.5cm slices. Cut fish into 3cm pieces. Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards.
2.Wrap shrimp paste in foil, place in heated wok; roast, tossing, until fragrant. Discard foil, return shrimp paste to heated wok with oil and curry paste; stir until combined.
3.Add garlic, ginger, onion, lemon grass and chopped chilli to wok; cook, stirring, until onion softens. Add eggplant; cook, stirring, 2 minutes. Add stock, coconut milk, lime leaves and sugar; bring to a boil. Reduce heat, simmer, stirring occasionally, 10 minutes.
4.Add fish; cook, uncovered, 3 minutes. Add remaining seafood; cook, covered, about 5 minutes or until prawns change colour and mussels open (discard any that do not). Stir in coriander and juice.
5.Place curry in serving bowls; sprinkle with sliced chilli and extra coriander leaves, if desired.

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