Easy Thai yellow curry with fish and prawns for Mother’s Day

Recently events have transpired, things have happened and I have missed a heap of it, or at least maybe fallen a little bit behind in keeping you up to date with what is happening on my side of the proverbial fence. This is because I have been knee deep in the glorious metaphorical shit that is feeding the people who want the food. I love it though. I fricking love it. You know I love it. Why am I continuing on this weird monologue… fuck, I do not know.

Stop now Grazza, you’re going to scare them away…

One such recent event was Mother’s Day. Yes, that was quite recent. I was unsure if Mother’s Day was celebrated on the same date around the globe or if it was one of those “Queen’s birthday type events” that seem to be celebrated on different dates in different states and countries, yet all for the same Queen. Nope. My various insta-stalking had confirmed for me that it was Mother’s Day all over the place and all on the same day. Twilight zone shit right there.

With all of this Mother’s Day business all up in my (and the rest of the world’s) grill, there was no way that it was going to go un-noticed by Jennee so I would need to take the children to shops and stores in search of the ultimate Mother’s Day gifts to make sure that girl knows she is loved. And then there is the dinner. I asked Jennee for a hint or two, just something subtle, as to what she might like to be consuming on the evening of this seemingly world-recognised Mother’s Day, but instead she told me straight up; “yellow curry, prawns, seafood… like the one you cook… you know, my death row meal”. Seriously, this lady talks about her “death row meal” like she is seriously considering committing a heinous crime in the not-to-distant future.

Just in case, I did cook her a yellow curry and it did contain prawns and fish. She was happy and no crimes were committed on this evening.

This is a pretty simple curry to make but it really pays you back ten fold in the flavour depart. Do what you want with that information.

Get some of that coriander out of the tub and into the curry
Get some of that coriander out of the tub and into the curry

I made fish balls for our curry but I decided that chunks of fish would be better... that and I truly can't be assed writing out the recipe for the fish balls
I made fish balls for our curry but I decided that chunks of fish would be better… that and I truly can’t be assed writing out the recipe for the fish balls

I know it's a bit shit but I do like this pic
I know it’s a bit shit but I do like this pic


400g prawns, peeled and de-veined
400g firm white fish (cod or something similar is good), cut into thumb sized chunks
1 small head of broccoli, cut into small florets
2 tomatoes, sliced into 10 wedges
2x 400ml coconut cream
2 tablespoons sugar
1 tablespoon fish sauce
Juice of 1 lime
10 kaffir lime leaves
1 stalk lemongrass, bruised with the back of a knife
Oil for cooking
Extra chilli and lime, picked coriander, green papaya salad and steamed rice to serve

Curry Paste

1 brown onion, diced
6 cloves garlic, chopped
2 thumb sized pieces of turmeric, chopped
5 coriander roots, washed and chopped
2 dried long red chilli
1 tablespoon vegetable oil

• Blitz curry paste ingredients in food processer to form a paste
• Heat a good splash of oil in a wok or something similar. Add curry paste and move it around as it cooks out
• Once smelling fragrant add fish pieces, broccoli, kaffir lime and lemongrass. Fry for 2 minutes
• Add prawns and sugar and cook out for another 2 minutes
• Add coconut cream and cook out for 3-4 minutes
• Remove from heat and stir through tomatoes
• Check seasoning and adjust if necessary… a splash of fish sauce, a sprinkle of sugar or maybe the juice of a lime – you sort it out
• Garnish with the baby coriander that’s growing in the planter box on the verandah and serve with that good stuff I suggested up there a bit
• Eat, drink and rest assured in the knowledge that no major crime will be committed tonight

Thai spiced (almost) pumpkin soup


This is a recipe to incorporate two of what I thought were my least favourite things… store bought curry paste and gramma – a close relative of the pumpkin. Or probably its inbred cousin.


This recipe came about because someone I may or may not work with likes to buy Thai curry pastes in a big ol’ tub. I, however, like to make these things myself cos I think I am a little bit (or heaps) more special. But I also have a problem with wastage so I can never bring myself to throw these things out. So this week I decided to use one of the tubs of curry paste that may or maynot appear in my fridge and/or coolroom. This is Jessica Fletcher shit right here. Sinister and all sorts of degrees of mysterious…


The end product was good. I felt like I may have cheated on my morals a little, but this is a perfect recipe for quick and easy winter warmth.


I have realised the virtues of the gramma, and a decent, store bought curry paste. Even though I will not start buying them cos I still think I am heaps more special than that…



1 large gramma or pumpkin, peeled, de-seeded and cut into chunks

3-4 tbls mussaman curry paste

1 tin coconut cream

3 kaffir lime leaves

1-2 tbls fish sauce

2 tbls tamarind pulp or lime juice

fresh chilli if you want some proper spice

  • Cook the curry paste on a medium heat until it smells fragrant
  • Add the gramma, the coconut cream and enough water to not quite cover the gramma
  • Simmer for 30 minutes or until soft
  • Blitz until smooth
  • Return to the heat with all other ingredients, simmer for a further 5 minutes
  • Check seasoning
  • A bit of chopped coriander would do all sorts of good things right now



There you go. That shit was easier than a group of drunken nineteen year old girls.