Spiced seafood coconut curry

20 mins preparation | serves 2



  • 200g clams
  • 1 small bunch fresh coriander
  • 1 tbsp vegetable oil
  • ½ tsp ground cumin
  • 1 tsp ground turmeric
  • 1 baby fennel bulb, thinly sliced
  • 270ml coconut milk
  • ¾ 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
  • 250g 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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