Malaysian spicy peanut seafood curry

Malaysian spicy peanut seafood curry.
Malaysian spicy peanut seafood curry.  Photo: James Moffatt

A fast and easy to throw together seafood curry that feels a little bit luxurious with the inclusion of a quality marinara mix.


2 eschalots, chopped

1 lemongrass stalk, white part only, chopped

4 garlic cloves

1⁄4 cup crunchy peanut butter

2 tbsp kecap manis

2 tbsp sambal oelek 

2 tbsp fish sauce

400ml can coconut milk

600g quality marinara mix (mixed fresh seafood and shellfish)

steamed jasmine rice, to serve

baby mint and purple shiso leaves, to serve (optional)


1. Pulse the eschalot, lemongrass and garlic in a small food processor to a fine paste. 

2. Heat oil in a large wok or frying pan over high heat. Add the paste and cook for 3 minutes, or until fragrant. Add the peanut butter, kecap manis, sambal oelek, fish sauce, coconut milk and 1 cup water. Bring to a simmer and cook for 4 minutes. 

3. Add the seafood and cook, turning occasionally, until the seafood is just cooked. 

4. Serve with rice and baby herbs, if using.