This recipe works great using just fish, or mix it up with some prawns, mussels, squid and crab. Best of all, this curry is ready in only 20 minutes!


Thai curry sauce

1/2 cup fresh coriander stems and leaves, chopped

1 can coconut milk

4 spring onions, sliced (including green stems)

1 thumb-size piece ginger, grated

4 cloves garlic

2 Tbsp. fish sauce

1 Tbsp. chili powder (use 1 tsp. if using Thai or Indian chili powders which are spicier)

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. brown sugar

1/2 tsp. turmeric

1 tsp. shrimp paste

1 fresh red chili, finely chopped

For the curry

3-4 fillets of your favourite fish

250g of mixed seafood, like prawns, mussels, squid rings or lump crab (optional)

Handful fresh mushrooms, sliced

1 red capsicum, de-seeded and thinly sliced

1 medium tomato, cut into small pieces

Handful of fresh basil

Handful of fresh coriander


1. Place all the Thai curry sauce ingredients in a food processor, blender or pestle and mortar. Process well to form a smooth sauce.

2. Pour the sauce into a wok (or large frying pan) and place over medium to high heat. Bring to a boil.

Add fish, seafood (if using), mushrooms, and capsicum. Stir well. Reduce heat to medium-high, or until it is simmering. Cover and cook 6-8 minutes.

3. Add the tomatoes and stir in. Continue simmering (covered) for another 2-3 minutes.

4. In the meantime, cook jasmine or basmati rice. Taste for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.

5. Spoon the curry over the rice and sprinkle with fresh basil and coriander.

What’s your favourite curry?