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.
|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|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Delia's How to Cheat at Cooking
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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If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.
This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns and Thai Fish Cakes with Cucumber Dipping Sauce
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