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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.

 
 
 Panang red seafood curry

  Serves 2

Ingredients
 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
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Delia's How to Cheat at Cooking

Method

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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