Thai Yellow Seafood Curry

Thai Yellow Seafood Curry

(Serves 2-3)


3 Tablespoons of The Origin of Taste Thai Yellow Curry Paste (amount to taste)

1 cup of Jasmine Rice
3 Tablespoons of Oil (non GM vegetable)

1 Onion sliced
400ml Coconut Cream
250ml liquid Vegetable or Seafood Stock or 1 Tablespoon of Vegetable or Seafood Stock Powder in 250ml of water
300-500gms White Fish with thick flesh 

300gms of Prawns (cleaned)

Vegetables of your choice (e.g. Broccoli, Cauliflower, Capsicum, Green Beans, and mild green Chilli.)

Salt and Pepper to taste and 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