Mild Seafood and Vegetable Curry Recipe
Mild Seafood and Vegetable Curry
Flavors of Australia
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 25 minutes
Difficulty: Easy
Ingredients for 4-6 servings
- 12 large Shrimp
- 500 g (18 oz.) fish fillets
- 4-6 portions of Rice
- 400 ml (1 1/2 cups) coconut milk
- 250 ml (1 cup) chicken broth
- 250 ml (1 cup) fresh or frozen peas
- 1 onion, chopped
- 1 large potato, peeled and diced
- 1 large carrot, peeled and sliced diagonally
- 2 cloves of garlic, minced
- 60 ml (1/4 cup) peanut oil
- 1 tbsp. curry paste, or to taste
- 1/2 tsp. turmeric
  1. Cook the rice in the usual way;
  2. meanwhile, sauté the onion and garlic in hot oil until the onion is translucent; 
  3. add the potato, carrot, curry paste and turmeric and cook for 2 minutes over low heat; 
  4. add the broth and coconut milk; bring to a boil; reduce the heat and simmer for about 10 minutes until slightly thickened; 
  5. add the fish, shrimp and peas; cook 5 minutes longer and serve with the rice. 
To stay with the Australian theme, we suggest a Normans NV Brut, a sparkling wine made from Pinot Noir and Chardonnay from cooler regions. It's fresh and citrusy and perfect with this mild curry.
More recipe ideas
An original idea from the Sydney Fish Market and the Australian Fishsellers Association 
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