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.

  • 45 mins cooking
  • Serves 4
  • Print


Mixed seafood coconut curry
  • 200 gram small mussels
  • 12 (300g) medium uncooked prawns
  • 150 gram squid hood
  • 2 teaspoon vegetable oil
  • 1 (150g) brown onion, sliced
  • 2 clove garlic,crushed
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sambal oelek
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground turmeric
  • 2 3/4 cup (680ml) coconut milk
  • 1/4 cup (60ml) water
  • 150 gram green beans, halved
  • 1 kilogram boneless white fish fillets, chopped
  • 2 (260g) tomatoes, chopped
  • 2 teaspoon chopped fresh coriander leaves


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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