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Seafood Curry PDF Print E-mail
Written by yorky   
Monday, 16 July 2007

  • 225 gm Small, ready prepared squid
  • 225 gm Tiger prawns
  • 400 ml Coconut milk
  • 2 Kaffir lime leaves, shredded
  • 2 tblsp Fish sauce
  • 450 gm White fish fillets
  • 2 Fresh green chilies, finely chopped
  • 2 tblsp Coriander leaf, chopped
  • 1 tsp Lime juice
  • Cooked jasmine rice (to serve)
Curry Paste
  • 6 Spring onions, coarsely chopped
  • 4 tblsp Coriander leaf, chopped
  • 4 Kaffir lime leaves, shredded
  • 8 Fresh green chilies, chopped
  • 1 Lemon grass stick, chopped
  • 25 mm cube Ginger, coarsely chopped
  • 3 tblsp Fresh basil, chopped
  • 1 tblsp Vegetable oil

Curry Paste

Put all the ingredients, except the oil, into a blender and blend to a smooth paste. Stir in the oil and put aside (the paste may be stored in an airtight container in the refrigerator for up to 2 weeks).


Rinse the squid and pat dry. Cut the body into rings and half the tentacles.

Heat a wok, without oil, and stir fry the prawns for about 4 minutes until they turn pink. Remove the prawns, allow them to cool slightly, then peel off the shells. Devein.

Pour the coconut milk into the wok and bring to the boil over a medium heat stirring continuously. Add 2 tblsp of the curry paste, the lime leaves and the fish sauce and stir well. Reduce the heat and simmer for 10 minutes. Add the prawns, squid and fish and cook for 2 minutes. Don't overcook as the squid will become tough.

Stir in the chilies, coriander and lime juice and serve immediately with the rice.

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3.26 Copyright (C) 2008 / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."


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