Seafood Curry


30m
Preparation/cooking time: ca. 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

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

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Instructions

  • Öl im Wok heiss werden lassen. Zwiebel und Currypaste andämpfen. Rüebli und alle Zutaten bis und mit Zitronengras beigeben, kurz mitdämpfen. Kokosmilch und Bouillon dazugiessen, aufkochen. Hitze reduzieren, ca. 5 Min. köcheln, salzen. Kefen, Calamares und Crevetten beigeben, mischen, zugedeckt bei kleiner Hitze ca. 10 Min. ziehen lassen.
  • Kaffirlimetten- Blätter entfernen, Thai-Basilikum darüberstreuen.

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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