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Previous recipe


ASIAN STEAK SANDWICHES

1 minute
Next recipe


THAI RED CURRY CHICKEN

30 minutes


PANANG RED SEAFOOD CURRY

10 minutes - 12 minutes
to cook

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.

The Delia Online Cookery School: Watch how to chop onions in our video, press
here to play

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

 * Thai Recipes
 * , Cheat
 * , Curries
 * , Spicy Recipes

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--------------------------------------------------------------------------------


 * method
 * Ingredients


METHOD

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.


INGREDIENTS

400g pack frozen wild salmon and seafood medley (Waitrose), or any other frozen
mixed raw seafood or fruits de mer
1 tablespoon Thai Taste Panang red curry paste (from a jar)
1 medium onion, peeled and quartered
1 fat clove garlic, peeled
1 piri piri chilli from a jar (Tesco Ingredients or Waitrose Cooks’
Ingredients), stalk removed
1 heaped dessertspoon Thai Taste shredded kaffir lime leaves (from a jar)
1 tablespoon olive oil
165ml tin Blue Dragon light coconut milk
juice of 1 lime


YOU ARE HERE

Recipes > International > Asian > Thai Recipes


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