South-east Asian Seafood Curry

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South-east Asian Seafood Curry
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
2 tablespoons
yellow Thai curry paste (from a jar)
2 tablespoons
2
shallots (finely chopped)
2 cloves
garlic (finely chopped)
2 tablespoons
fresh Ginger root (finely chopped)
1
small, red chile pepper (finely chopped)
2
2 cups
4
scallions (cut into rough chunks)
1
red pepper (cut into 3 cm dice)
4
tomatoes (cut into large dice)
2
Bok Choy (stems roughly chopped)
2 cups
King prawn (peeled and deveined)
2 tablespoons

Preparation steps

1.
Heat a wok and fry the curry paste in hot oil for 1-2 minutes. Add the shallots, garlic, ginger and chilli and fry, stirring. Stir in the lime leaves and coconut milk and simmer over a high heat for around 5 minutes.
2.
Add the spring onions, pepper, tomatoes and pak choi stems and cook for a further 5 minutes.
3.
Stir in the prawns and pak choi leaves and braise for 2-3 minutes until cooked.
4.
Season to taste with lime juice and soy sauce. Serve with a wedge of lime and jasmine rice, if desired.