Name: Seafood curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup green curry paste; 1 tablespoon vegetable oil; 400 millilitre can coconut milk; 500 gram pumpkin, peeled, out into thin wedges; 200 gram green beans, trimmed, cut into 3 cm lengths; 350 gram medium uncooked prawns, peeled and deveined, leaving tails intact; 750 gram mussels, scrubbed, debearded; 1 tablespoon lemon or lime juice; 2 teaspoon brown sugar; 1/3 cup unsalted toasted cashews; coriander leaves and steamed rice, to serve

Seafood curry

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

1/3 cup green curry paste

1 tablespoon vegetable oil

400 millilitre can coconut milk

500 gram pumpkin, peeled, out into thin wedges

200 gram green beans, trimmed, cut into 3 cm lengths

350 gram medium uncooked prawns, peeled and deveined, leaving tails intact

750 gram mussels, scrubbed, debearded

1 tablespoon lemon or lime juice

2 teaspoon brown sugar

1/3 cup unsalted toasted cashews

coriander leaves and steamed rice, to serve

Method

1.Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Add curry paste; cook and stir for 2-3 minutes or until fragrant. Add coconut milk; bring to the boil. Add pumpkin: reduce heat and simmer for 6-7 minutes.

2.Add beans; simmer for 2 minutes. Stir in prawns and mussels; cook, covered, for 2-3 minutes or until mussels open and prawns change colour and curl.

3.Stir in juice and sugar. Remove from heat. Sprinkle with nuts and coriander. Serve with rice.