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Seafood coconut curry
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1 tbsp oil
210g pack babycorn and sugar snap peas, corn halved
1 small essential Waitrose Onion, sliced
2 tbsp Cooks’ Ingredient Tikka Curry Paste
160ml can essential Waitrose Coconut Cream
200g pack essential Waitrose Cooked Seafood Selection
2 x 180g packs frozen essential Waitrose Basmati Rice, or 400g cooked Basmati Rice
1. Heat the oil in a large frying pan and fry the vegetables and onion for 5 minutes. Stir in the curry paste and cook for 1 minute.
2. Add the coconut cream and seafood and bring to the boil.
3. Meanwhile, cook the rice according to pack instructions and serve with the curry. Garnish with coriander.
Typical values per serving:
6.8g fibre 27.9g protein
This recipe was first published in March 2014.