Seafood Coconut Curry


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This was a seafood medley made with various bits and bobs which were floating around my freezer. It’s a vietnamese recipe and uses all the deliciously fresh ingredients you’d come to expect from that part of the world. It’s best eaten in one go so make sure you have 3 people over to enjoy this with you.



1 1/2 teaspoons fresh ginger (grated)
3 garlic cloves (chopped)
3 tablespoons peanut oil
1 onion (finely sliced)
2 fresh lemon grass stalks (finely sliced)
2 red chilles (seeded and finely sliced)
1 tablespoon brown sugar
2 teaspoons shrimp paste
1 tablespoon fish sauce
2 tablespoons curry powder
2 1/2 cups coconut milk
grated rind of 1 lime
juice of 1/2 lime
4 medium sized squid (cut into 1/4s)
12 scallops (shelled)
20 raw prawns (shelled)
3 tablespoons fresh thai basil (roughly chopped)
3 tablespoons fresh coriander (roughly chopped)

Blend unsing a hand blender or pestle & mortar the ginger and garlic to form a paste. Heat the oil in a wok over a medium temperature. Add the onion, and cook for 4 minutes then add the garlic and ginger and cook for 1 minute more. Add the lemon grass, chilli and sugar, stir briefly then add the shrimp paste, fish sauce and curry powder, stirring continuously for 1-2 minutes. Add the coconut milk, lime zest and juice and cook for 2-3 minutes. Season to taste with a little salt. Add the seafood, and cook over a high heat until the prawns turn slightly opaque (about 3 minutes). Remove from the heat and stir through the basil.

Sprinkle with the coriander and whip it over to the table and serve it straight from the pan with some boiled rice or bread. Be sure to have some lime wedges and chopped red chillies ready for your guests.

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