Thai Yellow Coconut Seafood Curry

Serves 4

Time 30 minutes

Ingredients

1 tbsp olive oil

1 tbsp ginger, finely grated

4 cloves garlic, finely sliced

1 brown onion, sliced

500g marinara mix, thawed

½ jar yellow curry paste

1 × 400ml can of coconut milk

1 red capsicum, sliced

1 green capsicum, sliced

2 long red chillies, finely sliced

Stems from 1 small bunch of coriander, finely sliced (reserve leaves for garnish)

1 lime, cut into wedges

2 packets of coconut rice

½ cup shredded coconut, extra for garnishing 

Method

In a large wok over medium heat, add the shredded coconut and cook, stirring, until golden and crispy. Transfer to a bowl.

In the same wok, turn the heat up to medium-high. Add the olive oil, then add the onion and cook, stirring, for 2-3 minutes. Add the ginger, garlic, half the sliced chilli, yellow curry paste, and coriander stems. Stir for 1 minute. Add the red and green capsicum and cook for 2 minutes. 

Pour in the coconut milk, stir and bring to a simmer. Add the marinara mix, stir through and simmer for approx 3-4 minutes or until the seafood is just cooked.

Heat the rice in the microwave according to the packet instructions. Serve rice in bowls and spoon the curry over the top. Garnish with coriander leaves, extra sliced chilli, shredded coconut and lime wedges.