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Prawn and seaweed thai curry

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Picture of Prawn and seaweed thai curry
Cooking time   15
Fish type   Shellfish
Serves   2

Ingredients

  • 2.5 cm piece of ginger, grated
  • 3 shallots, diced
  • 1 garlic clove, crushed
  • 3 tablespoons Thai red curry paste, to suit your taste
  • 1 tbsp extra virgin olive oil
  • 250ml coconut milk
  • 1 tablespoons fish sauce, to suit your taste
  • 150g raw prawns, peeled
  • Ebb Tides Dulse Seaweed, either a handful of whole Dulse or a good sprinkling from your grinder.

Preparation

  • Grate ginger
  • Dice shallots
  • Crush Garlic
  • Peel prawns

Cooking

  1. Heat olive oil in a frying pan and add the shallots. Soften for 2 minutes then add the garlic and ginger.
  2. Add the curry paste and continue cooking for 2 to 3 minutes.
  3. Stir in the coconut milk, Ebb Tides Dulse and the fish sauce. Bring the mixture to a brief boil then reduce to a simmer.
  4. Now add the raw prawns and cover. Cook for several more minutes until prawns are cooked through and serve with rice.