MenuMenu

Indonesian-style seafood and coconut curry with coconut rice

Indonesian-style seafood and coconut curry with coconut rice

This fragrant seafood curry is a triple coconut delight, blending creamy coconut milk, crunchy toasted flakes, and aromatic coconut rice, paired with tender prawns and squid in complex Indonesian flavours.

Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 4
Dietary: Dairy-free, Egg-free, Gluten-free
Matt Tebbutt recipeBy Matt Tebbutt
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score B rating This delicious seafood curry scores a Nutri-Score of B, benefitting from lean seafood protein, nutrient-packed vegetables, and healthy coconut fats, making it a wholesome and flavoursome choice.

Equipment

Ingredients

  • 3 Thai red chillies
  • 3 Thai shallots or 1 banana shallot, roughly chopped
  • 6 garlic cloves, finely chopped
  • 1 tbsp chopped ginger
  • 50g/1¾oz cashews, toasted
  • 2 lemongrass sticks
  • 3 lime leaves, shredded
  • 4 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 3 ripe tomatoes, roughly chopped
  • 1 tbsp ground coriander
  • 400ml tin coconut milk
  • 4 tbsp desiccated coconut
  • 3 tsp palm sugar
  • 3–4 tbsp Thai fish sauce
  • 6 baby corn
  • 50g/1¾oz green beans, chopped
  • ¼ Chinese cabbage, sliced
  • 6 raw king prawns, head and shell on
  • 3 medium squid, cut in half and scored criss-cross
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • 2 tbsp fresh coriander, to serve
  • 2 tbsp Thai basil, to serve
  • 500g/1lb 2oz Jasmine rice
  • 400ml/14fl oz coconut milk
  • 2 pandan leaves
  • 1 lemongrass stick, bruised
  • 4 tbsp toasted coconut flakes
  • 2 red chillies, sliced (to garnish)
  • 2 tbsp peanuts, toasted and crushed (to garnish)
  • Prawn crackers, to serve

Customise

  • Use dried red chillies if fresh are unavailable.
  • Swap Thai fish sauce for soy sauce for vegetarian adaptation.
  • Replace prawns with firm white fish if preferred.
  • Add extra lime leaves or lemongrass for boosted fragrance.

Method

Make the curry paste

  1. Put the chillies, shallots, garlic, ginger, toasted cashews, lemongrass sticks, lime leaves and 4 tablespoons vegetable oil in a blender. Blitz to a smooth paste.

Cook the curry

  1. Heat 2 tablespoons vegetable oil in a frying pan over low heat. Fry the curry paste for around 10 minutes until fragrant.
  2. Add the chopped tomatoes, ground coriander, coconut milk, soaked desiccated coconut, palm sugar and fish sauce. Season with salt and freshly ground black pepper. Simmer gently for 6–8 minutes until the vegetables are just tender.
  3. Add the king prawns and cook for 1–2 minutes, then stir in the squid just before serving to keep it tender.

Prepare the coconut rice

  1. Meanwhile, rinse the rice under cold water. Place it in a large saucepan with the salt, coconut milk, pandan leaves and bruised lemongrass stick. Cover with about an inch of cold water.
  2. Bring to the boil, then reduce heat and simmer until the water is absorbed. Cover and steam gently over low heat for about 15 minutes until the rice is tender.

To serve

  1. Serve the curry in bowls with the coconut rice on the side, garnished with toasted coconut flakes, sliced red chillies, crushed peanuts and prawn crackers.

You may also like...

scroll to top