Recipe - Seafood Curry

Ingredients:

2 tbs coconut oil

½ bunch shallots, thinly sliced

1 garlic clove, crushed

2cm piece ginger, grated

2 tbs mild curry paste

1 tbs tomato paste

800g mixed seafood (I used salmon, basa, prawns and salmon)

400ml cans Light Coconut Milk

1 teaspoon stock powder (eg Vegeta)

1 tsp palm sugar

2 tbs lime juice

2 tbs chopped coriander leaves, plus whole leaves to garnish

Steamed rice, to serve

Lime wedges, to serve

Method

-          Heat the oil in a heavy-based frypan over medium heat. Add the shallots and cook, stirring, until softened. Stir in the garlic and ginger and cook for a few seconds.

-          Add curry paste and tomato paste, and cook, stirring, for 1 minute until fragrant.

-          Add seafood to pan and coat well. Pour in the coconut milk, stock and sugar, and season with salt and pepper. Bring to the boil, then reduce heat to low and continue cooking for a further 10 minutes until seafood is cooked through. Stir in lime juice and chopped coriander. Serve with steamed rice and garnish with coriander leaves and a lime wedge.