EmailTweet 1 Full-screen Snapper and prawn Thai yellow curry Seafood, Thai November 14, 2021 Snapper and prawn Thai yellow curry 0 0 5 0 Snapper and prawn Thai yellow curry Prep: 15 mins Cook: 3 hrs 45 mins 15 mins 3 hrs 45 mins 4 hrs Yields: Serves 6 Ingredients1kg 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 Directions1Combine 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 Notes 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 close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...