Seafood in Thai Red Curry Sauce

Cook Time 20 minutes

Servings 4

Ingredients

2 tbsp vegetable oil

4 large green prawns, head and shells removed, tail left intact and deveined

4 x 80g fillets of kingfish, skin on

2 medium squid, gutted and scored then cut into squares, tentacles halved

2 heaped tbsp Thai red curry paste

400ml coconut milk

300ml vegetable or chicken stock

1 tsp fish sauce

1 tsp brown sugar

Juice 1 lime, plus extra to garnish

1 large handful of snow peas

1 bunch broccolini, cut in half

A handful of coriander leaves

Crispy fried shallots, to garnish

Rice, to serve

Salt and pepper

Method

Heat a wok over a medium heat and a teaspoon of the oil and the curry paste. Fry off for a minute then add the coconut milk and stock and bring to the boil. Simmer for 5 - 6 minutes to thicken and then add the fish sauce, sugar and lime. Add the vegetables and cook for a minute, then turn the heat off.

Heat a pan over a high heat and add the remaining oil. Season the seafood with salt and pepper. Add the fish skin side down and cook for 2 minutes. Turn fish over and add the prawns and squid and flash fry for a minute.

To serve portion rice onto a plate, top with vegetables and seafood. Ladle over the red curry sauce. Garnish with coriander, extra lime and crispy fried shallots.