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The ingredients needed to cook Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
- Take 600 grams mixed seafood - prawns, scallops, squid, mussels
- Take 400 ml light coconut milk
- Provide 150 grams sugarsnap peas
- Take 1 red onion, thinly sliced
- You need 1 red pepper, deseeded and thinly sliced
- You need 1 tbsp oil
- Take 1 tbsp red thai curry paste
- You need 2 tsp brown sugar
- Get 2 tsp cornflour/starch
- Prepare 1 juice of 1 lime
- Get 15 grams fresh chopped coriander
- You need 1 salt & pepper to taste
Steps to make Vickys Thai-Style Seafood Curry, GF DF EF SF NF:
- Heat the oil in a deep pan and fry off the onion until softened, 4 - 5 minutes. Stir in the curry paste and cook a further minute
- Add the mixed seafood and coconut milk and bring to the boil. Reduce heat and simmer for 8 - 10 minutes
- Add the cornflour to 1 tbsp water and stir into a paste. Add to the pan with the sugar, peas and red pepper
- Simmer for 4 minutes or until the sauce has thickened and the pepper & sugarsnaps are tender
- Stir in the lime juice and 3/4 of the coriander. Season to taste with the salt & pepper
- Serve in bowls with a garnish of the remaining coriander and some lime wedges
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