Seafood & Coconut Curry

Ingredients

• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1-2 fresh red chillies, finely chopped
• 5cm piece of ginger, grated
• 1 stalk of lemongrass, bashed, sliced
• groundnut oil
• 400g raw, peeled king prawns
• 1 Cod fillet, boned, skinned & cut into chunks
• 2 squid, feather removed and sliced
• 1 pack sugarsnap peas, mangetout or green beans – roughly sliced
• 50g coconut cream
• 100 ml  chicken or veg stock
• 1 tsp Fish sauce
• Juice of 1 lime

Method

1. Heat 1 to 2 teaspoons of oil in a pan and sauté the onion, until golden brown.
2. Add the garlic, chilli, ginger, lemongrass and lime leaves over a medium heat for roughly 5 minutes.
3. Add the prawns, cod, squid rings, vegetables, coconut cream and stock to the pan.
4. Bring to a gentle simmer and cook for 5 minutes, or until the prawns are cooked through and the vegetables are tender.
5. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
6. Serve on a bed of rice.

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