Snapper and prawn Thai yellow curry


November 14, 2021

Snapper and prawn Thai yellow curry

  • Prep: 15 mins
  • Cook: 3 hrs 45 mins
  • Yields: Serves 6


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


1Combine coconut cream, capsicum, chickpeas, potatoes, onion, brown sugar and curry paste into slow cooker

2Cook on high for around two hours or until potatoes just start to soften.

3Add the snow peas, beans, fish and prawns to slow cooker

4(Taste check, add extra spice to suit)

5Cook on high until fish and prawns are cooked (could be approx an hour or so depending on the cooker)

6Thicken using a corn flour paste

7Serve on a bed of rice or with baked potato and sour cream


1Cooking times vary depending on fish

2You can substitute snapper for another fish but the fish needs to be a solid fish not a soft fish

3Its a curry so anything goes. If you want heat add chillies to suit your taste

4You may like to add coriander also

5If you prefer soft veg add them 20mins before you add fish and prawns ( I prefer my show peas crispy)

Submitted by Mick King


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