Submitted by Mick King
Snapper and prawn Thai yellow curry
Snapper and prawn Thai yellow curry
Ingredients
- 1kg snapper fillets diced into large cubes
- 500g green prawns ( uncooked)
- 3 medium potatoes diced (small)
- I tin of chickpeas
- I large red capsicum
- 1 small onion diced
- 400ml coconut cream
- 3 large tablespoons of Thai yellow curry ( add to your own taste)
- 2 large tablespoons of brown sugar
- 180g of fresh snow peas
- 180g broad beans
Instructions
- Combine coconut cream, capsicum, chickpeas, potatoes, onion, brown sugar and curry paste into slow cooker
- Cook on high for around two hours or until potatoes just start to soften.
- Add the snow peas, beans, fish and prawns to slow cooker
- (Taste check, add extra spice to suit)
- Cook on high until fish and prawns are cooked (could be approx an hour or so depending on the cooker)
- Thicken using a corn flour paste
- Serve on a bed of rice or with baked potato and sour cream
Notes
- Cooking times vary depending on fish
- You can substitute snapper for another fish but the fish needs to be a solid fish not a soft fish
- Its a curry so anything goes. If you want heat add chillies to suit your taste
- You may like to add coriander also
- If you prefer soft veg add them 20mins before you add fish and prawns ( I prefer my show peas crispy)
Tried this recipe?Scroll Down To Share What You Think
