Thai Seafood Curry1


Thai Seafood Curry1



To suit levels:

  • 7 Regular
  • 4 Pureed Blend cooked dish to a smooth consistency and serve with sweet potato mash
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  • 500g salmon fillet
  • 500g king prawns
  • 350g fish stock
  • 1 lime
  • 2 lemon grass
  • 1 bag of spinach
  • A bunch of fresh coriander
  • 1kg butternut squash
  • 400ml coconut milk
  • 3 x pak choi
  • Pinch of turmeric
  • 2 tablespoons fish sauce
  • 1 tablespoon of Thai red or yellow curry paste


  • Skim the thick, creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Mix the coconut milk and paste together until combined
  • Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, lemongrass and turmeric
  • Bring to the boil and then add the butternut squash. Cook on a fast simmer until it is tender, about 15 minutes
  • To the boiling pan, add the salmon and prawns. When the salmon and prawns have cooked through, which shouldn’t take more than 3-4 minutes, stir in any green vegetables that are being used – sliced, chopped or shredded
  • When the pak choi’s melted, squeeze in the juice of half a lime, stir and taste. Then add in the juice of the remaining half of the lime if needed
  • Chop the coriander, add to the pot and serve with jasmine rice

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  1. Eating with dignity. Recipes.
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    Accessed 28 February 2022