for 4 person

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 stick	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

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.

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