Thai Yellow Coconut Seafood Curry

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Warm, creamy, and packed with fresh seafood flavor, this Thai Yellow Coconut Seafood Curry is the ultimate cozy dinner with a tropical twist. Tender seafood simmers in a rich coconut curry sauce loaded with fragrant spices, garlic, and just the right amount of gentle heat.

Ingredients

• 1 tbsp olive oil
• 1 tbsp ginger, finely grated
• 4 cloves garlic, finely sliced
• 1 brown onion, sliced
• 500g marinara mix, thawed
• ½ jar yellow curry paste
• 1 × 400ml can of coconut milk
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 2 long red chillies, finely sliced
• Stems from 1 small bunch of coriander, finely sliced (reserve leaves for garnish)
• 1 lime, cut into wedges
• 2 packets of coconut rice
• ½ cup shredded coconut, extra for garnishing

Method

1. In a large wok over medium heat, add the shredded coconut and cook, stirring, until golden and crispy. Transfer to a bowl.
2. In the same wok, turn the heat up to medium-high. Add the olive oil, then add the onion and cook, stirring, for 2-3 minutes. Add the ginger, garlic, half the sliced chilli, yellow curry paste, and coriander stems. Stir for 1 minute. Add the red and green capsicum and cook for 2 minutes.
3. Pour in the coconut milk, stir and bring to a simmer. Add the marinara mix, stir through and simmer for approx 3-4 minutes or until the seafood is just cooked.
4. Heat the rice in the microwave according to the packet instructions. Serve rice in bowls and spoon the curry over the top. Garnish with coriander leaves, extra sliced chilli, shredded coconut and lime wedges.