Panang red seafood curry
There are a lot of red curry pastes out there, but this is the best. If you would like it more fiery, add a little extra paste.
Delia's How to Cheat at Cooking
| 400g pack frozen wild salmon and seafood medley (Waitrose), or any other frozen mixed raw seafood or fruits de mer|
| 1 tablespoon Thai Taste Panang red curry paste (from a jar)|
| 1 medium onion, peeled and quartered|
| 1 fat clove garlic, peeled|
| 1 piri piri chilli from a jar (Tesco Ingredients or Waitrose Cooks’ Ingredients), stalk removed|
| 1 heaped dessertspoon Thai Taste shredded kaffir lime leaves (from a jar)|
| 1 tablespoon olive oil|
| 165ml tin Blue Dragon light coconut milk|
| juice of 1 lime|
First of all, place the onion, garlic, chilli and kaffir lime leaves in a mini-chopper, and whiz it all till it is almost a paste.
Now heat the oil in a medium saucepan, add the onion mixture and the curry paste and cook over a medium heat for about 5 minutes, stirring.
After that, pour in the coconut milk and, when that’s bubbling, add the frozen salmon and seafood medley or other seafood and continue to cook, uncovered, for a further 5-7 minutes, or until the prawns have turned pink and the seafood is cooked through.
Now stir in the lime juice and serve straight away with some Thai jasmine rice.
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