Snapper and prawn Thai yellow curry

Submitted by Mick King

Snapper and prawn Thai yellow curry

Snapper and prawn Thai yellow curry
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours


  • 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


  • 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


  • 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)

1 thought on “Snapper and prawn Thai yellow curry”

  1. Hi, Just come across your site and this curry sounds wonderful, but I have a question. You mention “broad beans” in the ingredients, but in the photo they look like regular beans, so which beans are you referring to actually use please?

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