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Thai Seafood Casserole
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 15 Min.
Cook Time: 25 Min.
What you need:
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1 lb. cod, pollack or monkfish fillets, skinned and cut into chunks
4 oz. cooked peeled prawns
1 Tbsp. oil
1 onion, chopped
2 tomatoes, roughly chopped
1 Tbsp. mild Thai curry paste
juice and zest of 1 lime
14 oz. coconut milk
2 Tbsp. fresh chopped coriander
1 red chili, sliced and seeds removed (optional)
fresh coriander leaves, to garnish
What to do:
1. Heat the oil in a large saucepan, add the onion and cook for 1 min.
Stir in the tomatoes and Thai paste, add the lime and coconut milk, bring to the boil and simmer for 15 min. until sauce has reduced and thickened.
2. Add the fish and simmer for 5 min. Add the prawns and chopped coriander and cook for 3 min.
3. Sprinkle with the chopped chili, if using, and garnish with the coriander. Serve with lime wedges and noodles.

* Mix the casserole through the noodles, which children love, and omit the chili.

* Courtesy of Seafish, the UK Sea Fish Industry Authority
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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