Seafood curry

Name: Seafood curry
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 sticks lemongrass; 250 g calamari rings; 250 g peeled raw prawn tails (organic); 170 g pineapples; 4 kaffir lime leaves (Thai-Kit); 250 g sugar snap peas; 1 red chilli; 3 carrots; 1 onion; 1 ½ dl fish bouillon; 2 tbsp red curry paste; salt; ½ bunch Thai basil; 1 tbsp peanut oil; 4 dl coconut milk

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry

1 tbsp peanut oil

1 onion, finely chopped

2 tbsp red curry paste

3 carrots, cut into sticks

170 g pineapples, cut into pieces

4 kaffir lime leaves (Thai-Kit), squeezed

1 red chilli, halved lengthways, deseeded

2 sticks lemongrass, core finely chopped

4 dl coconut milk

1 ½ dl fish bouillon

to taste salt

250 g sugar snap peas

250 g frozen calamari rings

250 g peeled raw prawn tails (organic)

To serve

½ bunch Thai basil, finely chopped

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How it's done

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.

How-tos

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4 people

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Seafood curry

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