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Quick seafood yellow curry

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Sesame free
  • No added sugar
  • Wheat free

This speedy yellow curry recipe will have dinner on the table in no time.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Quick seafood yellow curry with broccoli and cauliflower

Ingredients

  • 1/4 cup (75g) yellow curry paste
  • 400g pkt Coles Australian Broccoli, Cauliflower, Pumpkin & Sweet Potato or 2 x 150g pkts Coles Australian Broccoli & Cauliflower Florets
  • 400ml can coconut cream
  • 750g Coles Seafood Marinara Mix Thawed (from the deli)
  • 1/4 cup basil leaves, plus extra to serve

Nutritional information

Per serve: Energy: 1925kJ/461 Cals (22%), Protein: 45g (90%), Fat: 24g (34%), Sat fat: 17g (71%), Carb: 13g (4%), Sugar: 8g (9%), Fibre: 5g (17%), Sodium: 904mg (45%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. Step 2

    Add the marinara mix and cook, covered, for 3-4 mins or until the seafood is just cooked through.
  3. 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.

Quick seafood yellow curry

Quick seafood yellow curry
  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Ingredients
  • 1/4 cup (75g) yellow curry paste
  • 400g pkt Coles Australian Broccoli, Cauliflower, Pumpkin & Sweet Potato or 2 x 150g pkts Coles Australian Broccoli & Cauliflower Florets
  • 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
    1. 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.
    2. Step 2

      Add the marinara mix and cook, covered, for 3-4 mins or until the seafood is just cooked through.
    3. 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.