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.
This recipe is from Delia's How to Cheat at Cooking. Serves 2
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.