Seafood curry

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 336 Kcal, 34g Protein, 23g Carbohydrates, 24g Fat


  • Curry
  • 1 tbsp peanut oil
  • 3 carrots, cut into sticks
  • 1 onions, finely chopped
  • 2 tbsp red curry paste
  • 170 g pineapple, cut into pieces
  • 4 kaffir lime leaves, squeezed
  • 1 red chilli, halved lengthways, deseeded
  • 2 sticks lemongrass sticks, core finely chopped
  • 4 dl coconut milk
  • 250 g sugar snap peas
  • 1.5 dl fish bouillon
  • to taste salt
  • 250 g peeled raw prawn tails (organic)
  • 250 g frozen calamari rings
  • To serve
  • 0.5 bunch Thai basil, finely chopped

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  • Curry

    Heat the oil in a wok. Sauté the onion and curry paste. Briefly add the carrots and all the ingredients up to and including lemongrass. Pour in the coconut milk and stock, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Add the mange-tout, squid and prawns, mix, cover and steep for approx. 10 mins. over a low heat.
  • To serve

    Remove the Kaffir lime leaves and scatter the Thai basil over.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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