500g (1 pound) uncooked large prawns, peeled with tail intact
250g (1/2 pound) white fish fillets
2 tablespoons Thai Red Curry paste
1 brown onion, halved and thinly sliced
1 x 400ml (13 fl.oz) coconut milk
1/2 tablespoon soft (dark) brown sugar
2 kaffir lime leaves, finely shredded
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 tablespoon peanut or canola oil
1 cup sugar snap peas, trimmed
1/2 red capsicum (bell pepper) chopped
1/2 cup coriander (cilantro) leaves
Steamed Jasmine rice, to serve
So fragrant and delicate, this smells wonderful while cooking and is so mild, will appeal to all tastes.
Pairs well with …..
Hints and tips:
Substitute the seafood for finely sliced chicken breast, beef or tofu.
Slice the fish fillets into 4cm (1 1/2 inch) pieces.
Heat the oil in large wok or fry pan to medium heat. Add the onion and cook for 2 minutes until soft.
Add the curry paste and stir fry for one minute, as it becomes fragrant add the coconut milk and kaffir lime leaves and allow to simmer.
Once simmering, add the vegetables and simmer for a further half minute. Stir in the lime juice, fish sauce and sugar and then add the seafood, gently stirring. Allow to simmer for around 2 minutes, gently moving the seafood around, until it is just cooked.
Serve sprinkled with coriander leaves on steamed rice.
Note: Use any combination of seafood including scallops, squid or just prawns. For this recipe we used Australian Barramundi. Any delicate white fish will be delicious in this fragrant curry.