Spicy seafood

Prep: 15 mins, Cooking: 20 mins
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A delectable Thai-style seafood curry in a coconut sauce.

By Food24 October 20 2014
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Ingredients (19)

500 g mixed seafood
1 cup rice — basmati
1 coconut milk — or coconut cream
1 onion — chopped
1/2 peppers — chopped
3 cloves garlic — cloves, mashed
2 fresh chillies — chopped
1 tsp masala — medium
2 tsp masala — wet
brown sugar
1/2 tsp turmeric — ground
fish sauce
1/2 cup bamboo shoots
1/2 cup sugar snap peas
1/2 cup fresh basil — chopped
1/2 cup fresh coriander — chopped
4 bay leaves
butter — for frying
salt and freshly ground black pepper — to taste
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Fry the onions and sweet pepper in the butter until the onion goes translucent. Add the wet masala, chopped chillies and mashed garlic and fry these for thirty seconds. Add the dry powdered spices and fry for fifteen seconds or until the flavours come out. Add the coconut milk and stir, making sure that there is nothing sticking to the bottom of the saucepan.

Bring this to the boil, then add the seafood. Add the fish sauce and sugar and check for enough salt. Turn down the gas flame and cook this for ten minutes or until the seafood is almost done, then add the sugar snap peas and the bamboo sprouts. Cook for another five minutes, then take the saucepan off the heat. Add the chopped basil and coriander leaves and mix through. Then set this aside to rest while you cook the rice. This will allow the curry to repose and develop flavour.

Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.

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