Thai Yellow Seafood Curry

The Origin of Taste
Course Main Course
Cuisine Thai
Servings 2


  • 3 tbsp The Origin of Taste Thai Yellow Curry Paste amount to taste
  • 1 cup Jasmine Rice
  • 3 tbsp Vegetable Oil non GM
  • 1 Onion Sliced
  • 400 ml Coconut Cream
  • 250 ml Liquid Vegetable or Seafood Stock or 1 Tablespoon of Vegetable or Seafood Stock Powder in 250ml of water
  • 400 gm White Fish with thick flesh  e.g. Barramundi
  • 300 gm Prawns Cleaned
  • Vegetables of your choice e.g. Broccoli, Cauliflower, Capsicum, Green Beans, and mild green Chilli
  • Salt and Pepper to taste
  • Coriander for garnish
  • Optional Extras (to really get it happening)
  • Chopped fresh Chilli if you like it hot
  • Crispy Fried Shallots


  • Wash rice thoroughly before cooking
  • Dice the fish into large size pieces
  • Clean the Prawns (e.g. remove heads, shell and digestive tract)
  • Heat a deep frying pan to a medium heat and add oil
  • Add Onion and sauté for 1 minute
  • Now add The Origin of Taste Thai Yellow Curry Paste and sauté for 1 minute or until fragrant
  • Add your choice of vegetables and stir fry for 2 minutes
  • Add in the coconut cream and  stock (or stock powder with water) and allow it to come up to a gentle boil for about 3 minutes.
  • Reduce to simmer and add fish and prawns and cook for 3-5 minutes
  • Season by adding salt and pepper to taste
  • Stir through, taste again and adjust seasoning to your likening
  • Serve steamed rice in a bowl and ladle over your curry
  • Garnish with coriander leaves
  • If you are spicing it up, add chopped fresh chillis or serve on the side in a bowl
  • Then top your Thai Yellow Seafood Curry with Crispy Fried Shallots (if using)
  • Before eating, take photo and share!!!
  • Bon Appetit
Keyword Curry, Seafood, Thai, Yellow
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