Seafood Curry (mild)

Ingredients

1 tblsp Oil

1 Onion, sliced

1 dsp finely chopped Lemongrass

1 Garlic clove, crushed

2 dtsp KnT Balinese Yellow Curry Paste

2-4 Kaffir Lime Leaves or ½-1tsp lime zest

200g Fish, diced

200g Green Prawns, peeled & deveined

200g Squid Tubes, Peeled & sliced

1 x 440 g can Coconut Milk

1 tblsp chopped Coriander, fresh

Salt and Pepper

Serve with Rice Noodles or Rice.

Method

1. Heat oil then add onion, lemongrass, garlic & curry paste.

2. Fry until onion is transparent.

3. Add Fish and Prawns & Kaffir Lime Leaves. Cook until prawns just begin to turn pink.

4. Add Calamari, cook for 1 minute.

5. Add Coconut Milk and Coriander. Season with Salt and Pepper.

6. Simmer for 3 to 5 minutes or until cooked.

Serve with noodles or rice.

Tip:  For tender Squid Tubes (Calamari).  Each squid tube is enclosed by a thin clear & tough layer of skin & by peeling this off you will have very tender calamari. With a shark knife cut about 1mm into the tube from top to bottom and then peel this skin off either with your knife or your fingers.

NB:  Seafood can be substituted for 600g meat & omit the lemongrass.  Add extra chilli if desiring a hotter curry.