Coconut and chilli seafood curry

Fairlady
5 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (17)

85.00 ml desiccated coconut
400.00 ml coconut milk
30.00 ml sunflower oil
2.00 onions — medium, chopped
600.00 g shrimps
4.00 prawns — optional
fresh coriander
curry paste
6.00 garlic — cloves
3.00 cm fresh ginger
30.00 ml lemongrass — fresh, chopped
10.00 ml dried chilli flakes
5.00 ml lemon — peeled and grated
30.00 ml jam — apricot
2.00 ml turmeric
2.00 ml cumin — seeds
3.00 ml salt
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Method:

CURRY PASTE: Blend ingredients at slow speed to form a thick paste. If mixture is too thick, add a little oil. Set aside.
Mix desiccated coconut with coconut milk and set aside.
Heat wok and add oil. Stir-fry onions for about 1 minute. Add curry paste and cook for a further 2 minutes. Add shrimp and prawns (if using), toss to coat and stir in coconut mixture.
Heat through over high heat and serve immediately with rice and lots of fresh coriander.
TOTAL KILOJOULE COUNT: 6 190 kJ (1 480 Cal). A portion: 1 240 kJ (295 Cal).



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