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Thai Yellow Seafood Curry (serves 2-3)

Ingredients Instructions
  • 1 full pack of The Coconut Kitchen Easy Green Curry Paste (2 x 65g)
  • 400ml coconut milk
  • 150g of white fish fillets, cut in to large pieces
  • 200 – 250g raw prawns
  • 2 – 3 scallops
  • 1 potato, cubed and partially boiled
  • 50g pineapple chunks
  • Basil and red chilli to garnish
  • Add both sachets of curry paste to a pan with 50mls of water Stir fry over medium heat for 1 minute Add coconut milk and potato and simmer for 5 minutes.
  • Stir in the seafood and pineapple for 2-3 minutes until cooked. Serve in a bowl garnished with basil & sliced red chilli. Accompany with steamed jasmine rice. Thai head chef, Preechaya Phetprasert's tip - try adding squid or using monkfish for a delicious seafood combo or you can use chicken and potato for a popular Thai dish.