Ingredients
- 1 tablespoon oil (vegetable)
- 1/4 cup curry paste ( Thai green)
- 3/4 cup stock or water
- 226 grams coconut milk (1 cup)
- 4 kaffir lime leaves, crushed
- 1 tablespoon palm sugar (or brown sugar)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 300 grams shrimp ( king green prawns, 12 prawns specified), peeled and deveined , tails intact personally I prefer to remove tails)
- 200 grams squid (cut into 2cm strips)
- 300 grams snapper fish fillets (white fish fillets stipulated, cut into 3cm chunks)
- 100 grams green beans (cut into 5cm lengths)
- 250 grams broccoli florets
- 1/4 cup basil leaves
- Steamed jasmine rice, to serve
How to Make
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Step 1: 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.
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Step 2: Add seafood and vegetables and cook for 5 minutes or until vegetables are tender and seafood is just cooked.
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Step 3: Taste, and add a little more sugar, fish sauce or lime juice, if desired and then stir in 1/2 the basil leaves.
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Step 4: Serve curry with rice and garnish with remaining basil leaves.
We hope you enjoy this recipe!
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