Posted by HealthyBites at 7:21 PM

Easy Seafood lovers Thai curry

I would like to first thank Ruth and anonymous for their encouraging comments. It really helps when i feel lazy or too busy to post, so keep your comments coming, they're always welcome ;)


Let me tell you, this recipe is superb, i'm very sure you will love it to bits. I just tried it for the very first time and it's LOVELY !!!. And the fact that it's really QUICK to cook makes it more amazing.

Oh and don't worry about all the Thai ingredients, you can easily find them in any supermarket in the Asian/international cuisine isle. And since i'll be posting more Thai recipes you will surely be using the ingredients again and again.



Fish and seafood play an important role in Thai cuisine.If you like seafood, then you'll definitely love this appetizing dish , which combines delicate white fish with tender squid and juicy prawns.



Ingredients

• 2 tbsp vegetable oil or groundnut oil
• 6 spring onions, roughly chopped
• 2.5 cm piece fresh ginger, grated
• 2-3 tbsp Thai red curry paste
• 400 ml (14 oz) coconut milk
• 150 ml (5 oz) fish stock
• 4 kaffir lime leaves
• 1 lemon grass stalk, broken in half
• 350 g (12 oz) white fish fillets, skinned and cut into chunks
• 225 g (8 oz) squid rings and tentacles
• 225 g (8 oz) large cooked peeled prawns
• 1 tbsp fish sauce
• 2 tbsp Thai soy sauce
• 4 tbsp snipped fresh Chinese chives
• cooked Jasmine rice (or basmati for substitute) topped with fresh coriander to serve

Directions:

1. Heat the oil in a wok or large frying pan, stir fry the spring onions and ginger for 1-2 minutes. Add the curry paste and stir fry for 1-2 minutes.
2. Add the coconut milk, fish stock, lime leves and lemon grass. Bring to boil, then lower the heat and simmer for 1 minute.
3. Add the fish, squid and prawns and simmer for 2-3 minutes, until the fish is cooked. Add the fish sauce, soy sauce and stir in the chives.
4. Serve with Jasmine rice with chopped coriander stirred through it.