Seafood Curry


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Curry
  • 1 tbsp. peanut oil
  • 2 tbsp. red curry paste
  • 1 onion, finely chopped
  • 3 carrots, cut into sticks
  • 170 g pineapple, cut into pieces
  • 4 kaffir lime leaves, squeezed
  • 1 red chilli, cut in half lengthways, insides removed
  • 4 dl coconut milk
  • 2 stick lemon grass core of the vegetable finely chopped
  • 250 g mange-tout
  • to taste salt
  • 1.5 dl fish bouillon
  • 250 g organic peeled raw prawns
  • 250 g frozen calamari rings
  • Serve
  • 0.5 bunch Thai basil, finely chopped

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Instructions

  • Curry

    Heat the oil in a wok. Brown the onion and curry paste. Add the carrots and all the other ingredients, including the lemongrass, heat everything through. Add the coconut milk and broth, bring to a boil. Reduce the heat, simmer for approximately 5 minutes and add salt.
  • Serve

    Add the snow peas, calamari and shrimp, mix, poach over low heat, cover for 10 minutes. Remove the Kaffir leaves and sprinkle with basil.

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Products used in this recipe

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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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