Spiced seafood coconut curry

It's hard to believe this seafood coconut curry only takes 20 minutes to make! Bursting with authentic flavour from fresh and ground herbs, plus delicious clams, prawns and white fish, this is a perfect midweek dinner.

  • 20 mins preparation
  • Serves 2
  • Print


  • 200 g clams
  • 1 small bunch fresh coriander
  • 1 tbsp vegetable oil
  • 1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 baby fennel bulb, thinly sliced
  • 270 ml coconut milk
  • 3/4 cup chicken stock or water
  • 3 tsp fish sauce
  • 2 tsp caster sugar
  • 2 tsp lime juice
  • 6 large uncooked prawns, peeled, leaving tails intact
  • 250 g firm white fish fillets, cut into 3cm pieces
  • steamed jasmine rice, to serve
  • 1 lime, cut into wedges
  • warm flatbread, to serve


  • 1
    Soak clams in a medium bowl of cold water for 3 minutes; drain. Trim roots from coriander, leaving 2cm of stem attached; wash well, then finely chop roots. Pick ¼ cup of coriander leaves. (Reserve rest of bunch for another recipe.)
  • 2
    Heat oil in a large saucepan over medium heat. Cook spices, fennel and coriander root, stirring, for 4 minutes or until fragrant and lightly caramelised.
  • 3
    Increase heat to high; add clams to pan, stir to combine, then cover with a lid. Cook for 2 minutes, shaking the pan occasionally, or until the clams open. Remove clams and set aside.
  • 4
    Stir coconut milk and stock into pan; bring to the boil. Stir in fish sauce, sugar and lime juice. Add the remaining seafood; cook, stirring, for 2 minutes or until just cooked through. Return clams to pan.
  • 5
    Spoon rice into bowls. Top with curry. Sprinkle with coriander leaves. Serve with lime wedges and bread.

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