Prawn and fish curry

Served with steamed rice, this prawn and fish curry recipe is perfect for the whole family to enjoy. Each serving of this warming meal works out to just $4.02!

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 teaspoon grated ginger
  • 1 garlic clove, crushed
  • 1/4 cup Thai red curry paste
  • 2 tomatoes, chopped
  • 400 millilitre can coconut cream
  • juice of 1 lime
  • 1 tablespoon chilli sauce
  • 500 gram firm white fish fillets, cut into chunks (see recipe tip)
  • 300 gram prawns, peeled, deveined, tails intact
  • 1 1/2 cup baby spinach leaves
  • 1/4 cup fresh coriander, leaves picked
  • steamed rice to serve


  • 1
    In a large saucepan, heat oil on medium. Sauté onion, ginger and garlic for 2-3 minutes until onion is tender.
  • 2
    Stir in paste and cook for 1-2 minutes until fragrant. Add tomatoes and cook, stirring, for 1 minute.
  • 3
    Mix in coconut cream, juice and chilli sauce. Bring to the boil on high. Reduce heat to low and simmer for 2-3 minutes until slightly thickened.
  • 4
    Add fish and prawns. Cook, stirring, for 2-3 minutes until cooked through. Stir spinach and coriander through.
  • 5
    Simmer for 1 minute until leaves are just wilted. Serve curry with rice.


  • Use boneless firm fish fillets such as snapper or tarakihi.