Thai Yellow Coconut Seafood Curry

On my ladder of favourite cuisines, Jack, Thai food would have to be right at the top echelon. It's the vibrancy of the flavours, the curries. I mean I've been lucky enough to go to Thailand a couple of times and I could eat Thai food every day of my life. Totally agree with that. So today we're going to do a yellow coconut curry with seafood. Really classic, but coconut goes through every element of this curry. Okay. So what I'm going to do first is, well for me, would you be able to cut these capsicums up? Yep. Just nice and thinly sliced. And we've got a bunch of coriander. So if you could finely chop the stalks, that would be great. I've got my wok on just a medium heat here and I've got some shredded coconut. I'm going to pop that into our wok, just a dry wok, about half a cup of the coconut. And this is going to be a crispy, toasty texture to go on top of our curry. I know how good this is going to taste already. All right. Now you have to be careful because the coconut will burn really, really easily. So you've got to keep an eye on it at this stage, but I'll just check on it. While the coconut's toasting away, I'm going to move on with the ingredients for our curry. So we've got one brown onion here that I just want to thinly slice. Whereabouts in Thailand did you go? We went to Khao Lak, which is one of those towns that really got devastated by the tsunami. Okay. Yeah. But they're beautiful people. The beaches are amazing. And the food, oh my God, the food. The food is a whole other level of delicious. Absolutely. I took Jack when he was very, very little, my eldest son. And it wasn't the tuk-tuks or the Thai food that he remembers. It was the chocolate fountain for dessert after dinner at the resort every night that he remembered. I mean, a coconut fountain would be awesome, but it was a choccy fountain. All right. See, that didn't take long at all. We've got beautiful toasted coconut to go on top of our curry. Walk back on the heat. I'm going to hit that with a little drizzle or a good drizzle of olive oil. Then I'm going to pop in our onion and get that sizzling away. Give that a little stir. And I just want to cook that for two, three minutes until it's starting to soften just a touch. I've got some ginger. Love ginger and quintessentially in Thai cooking. So I'm going to grate that. And then we've got four cloves of garlic that I'm just going to really thinly slice. Okay. Garlic and ginger can go in now. And then I've got two red chilies. Okay, fire it up. Yeah, let's fire it up. I'm going to put half into the curry and then half for bit of garnish, if you're game. I find the yellow curry, it's a much milder spice experience. It's not so spicy, so you can afford to level it up with the fresh chili in there. Oh, 100%. Give this a little stir around just to wake up that ginger, the garlic, the chili. Now we've got our Thai yellow curry paste. So I'm going to go in with half of the jar straight in. I did wonder, there have been some recipes when you've gotten the whole jar. Whoa, I better gear up here because I get a bit carried away sometimes. You say carried away or curried away? Oh, boom, boom. Oh, you're rubbing off on me. All the bad jokes. All right. So it's really important at this stage just to mix that curry paste in. Okay. Now we're going to go in with our coconut milk. In we go. Okay. Capsicum can go in. Red, green. We may not need all of that capsicum. They were huge capsicums, weren't they? And then I can't forget those coriander stems. They can go in now. All right. Now we're going to go in with our seafood. So this is a marinara mix. So you get your fish, your squid, your prawns, your mussels, all in there together. Nice little mix, isn't it? Yeah. Straight in. It's a great way for people to have a quick seafood meal. Oh, for sure. Absolutely. You like this, but we're also getting lovely sources of zinc. Yeah. And being seafood, they're a rich source of the mineral iodine, which is really important for our thyroid health, energy and metabolism. So whilst you're talking about coconut, I'm thinking about all the other things that people are going to benefit from by making a quick, easy, delicious meal like a curry. Beautiful. I love that. All right, Jack. So the seafood only needs three, four minutes to cook. We don't want to overcook the seafood. There's nothing worse. While that's happening, I'm going to get you to cook some coconut rice in the microwave, if that's all right. This coconut flavoured rice is really going to help to elevate our dish. And these packets are really handy, because job done in the microwave in no time at all. That's it. Thank you. That'll be great. All right. Our seafood yellow curry is done. Let's plate up. So we've got our beautiful coconut rice that can go on the base of our bowl. Then we've got our beautiful seafood curry. Just get a few good spoonfuls in our bowl. Lovely. My favourite part about one of these sorts of curries, especially because you've got so many convenient aspects of it, being the rice, the paste, the marinara mix, is that you can whip it together in less time than it takes to pick up the phone, call your local Thai curry house and get one delivered to you. You're absolutely right. What's going on here? Toasted roti. I thought we'd do us a little roti bread just to go with our dish today. So I'll just cut that into quarters, pop that into our bowl like that. And we can't forget that toasted coconut that we did at the start. Some of that over the top, just for a bit of texture, a bit of crunch. And then if you want to do a little bit of coriander fresh over the top. And then a lime cheek on the side. Seafood coconut curry in a hurry. It didn't take too long at all. Like you said, you could have this on the table before it takes you to order Thai from your local restaurant. That's it. I feel like I'd be sitting on a beach in Phuket enjoying a beautiful curry. I just need a little coconut in hand, a bikini, watching my kids. Perfect. That's the dream.