Seafood Curry


  • Prawns (fresh OR frozen) – as per portion on your plan
  • 2Tbsp Greggs red curry paste
  • Lite coconut milk – as per portion on your plan
  • 1 tsp fish sauce  
  • Juice from ½ lime
  • 250mls vegetable OR chicken stock
  • Snow peas
  • Green beans
  • Small bunch of fresh coriander
  • Jasmine rice – as per portion on your plan


Pre-heat wok to medium heat and spray with cooking spray. Add red curry paste to the wok and stir fry for 2-3mins. Then add in coconut milk and stir through paste.  

Add prawns to the wok stir fry for 1 min then add snow peas and green beans, continue stir frying for another 2 mins. Add stock and bring to a gentle simmer. Cook for 5-10mins or until prawns and veg are cooked through. Season with fish sauce, lime juice and coriander.  

Serve on a bed of jasmine rice.

4 Serves