Sea Bass, Prawn And Sweet Potato Green Curry – a delicious recipe with coconut milk, green curry, vegetable stock, sweet potato, bass, prawns. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Scoop the cream at the top of the can of coconut milk and add it to a medium pot. Bring to a boil over medium heat. Stir in the curry powder and turn the heat down to low. Simmer for 3 to 5 minutes.
2
Add the rest of coconut milk and the vegetable stock and bring to a boil. Reduce the heat and add the sweet potato. Cook until tender, about 10 minutes.
3
Cut the the fish fillets into smaller pieces and season with a little salt. Add the fish and prawns to the pan and cook for about 5 minutes, stirring often.
4
Remove from heat. Allow to sit for 10 to 15 minutes before serving, as the curry becomes thicker and more flavorful with time. Garnish with fresh cilantro and chilli and serve hot with basmati rice.
256
kcal
Calories
4
g
Fat
48
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 400 milliliters coconut milk (do not shake the can), 2 tablespoons green curry powder, 1 cup vegetable stock, 1 large sweet potato, peeled and diced into small cubes, and more.
Yes, Sea Bass, Prawn And Sweet Potato Green Curry falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
