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Method
Step 1
Heat a wok or large non-stick frying pan over high heat. Add the curry paste and cook for 1 min or until aromatic. Add the vegetables, coconut cream and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 mins or until vegetables are tender.
Step 2
Add the marinara mix and cook, covered, for 3-4 mins or until the seafood is just cooked through.
Step 3
Remove from heat and stir in the basil. Divide the seafood mixture evenly among serving bowls. Sprinkle with extra basil leaves to serve.
Heat a wok or large non-stick frying pan over high heat. Add the curry paste and cook for 1 min or until aromatic. Add the vegetables, coconut cream and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 mins or until vegetables are tender.
400g pkt Coles Australian Broccoli, Cauliflower, Pumpkin & Sweet Potato
400ml can coconut cream
750g Coles Seafood Marinara Mix Thawed (from the deli)
1/4 cup basil leaves, plus extra to serve
Description
This speedy yellow curry recipe will have dinner on the table in no time.
Method
Step 1
Heat a wok or large non-stick frying pan over high heat. Add the curry paste and cook for 1 min or until aromatic. Add the vegetables, coconut cream and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 mins or until vegetables are tender.
Step 2
Add the marinara mix and cook, covered, for 3-4 mins or until the seafood is just cooked through.
Step 3
Remove from heat and stir in the basil. Divide the seafood mixture evenly among serving bowls. Sprinkle with extra basil leaves to serve.
Heat a wok or large non-stick frying pan over high heat. Add the curry paste and cook for 1 min or until aromatic. Add the vegetables, coconut cream and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 mins or until vegetables are tender.
