October 10, 2018
Curries, Soups/Stews, Fish,
Snapper, Shellfish, Shrimp, Thai, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Spicy more
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"From one of our national supermarkets free monthly magazine June 2018."
Heat oil in a saucepan over medium-high heat and add curry paste and cook, stirring for 2 to 3 minutes or until fragrant and then add stock or water, coconut milk and lime leaves and simmer for 5 minutes for flavours to infuse and then stir in sugar, fish sauce and lime juice.
Add seafood and vegetables and cook for 5 minutes or until vegetables are tender and seafood is just cooked.
Taste, and add a little more sugar, fish sauce or lime juice, if desired and then stir in 1/2 the basil leaves.
Serve curry with rice and garnish with remaining basil leaves.
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