Seafood curry

Seafood curry

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 336 kcal
, Fat: 24 g
, Carbohydrate: 23 g
, Protein: 34 g


4 people


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


1tbsp peanut oil
1 onion, finely chopped
2tbsp red curry paste
3 carrots, cut into sticks
170g pineapples, cut into pieces
4 kaffir lime leaves (Thai-Kit), squeezed
1 red chilli, halved lengthways, deseeded
2sticks lemongrass, core finely chopped
4dl coconut milk
1 ½dl fish bouillon
to taste salt
250g sugar snap peas
250g frozen calamari rings
250g peeled raw prawn tails (organic)

To serve

½bunch Thai basil, finely chopped
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How it's done


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.


Peeling and cleaning prawns

Peeling and cleaning prawns

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