Ingredients
- 2 tbls vegetable oil shopping list
- 2 cloves garlic, finely chopped shopping list
- 2 shallots, thinly sliced shopping list
- 1 small carrot, halved lenghways thinly sliced diagonal shopping list
- 2 stalks lemongrass white part only finely chopped shopping list
- 2 small red chillies seeded finely chopped shopping list
- 2tsp mild indian curry shopping list
- 1 cup coconut milk shopping list
- 1 tbls fish sauce shopping list
- 750g firm fish fillets boneless cut into 6cm pieces shopping list
- 750g green king prawns shopping list
- peeled deveined leave tails on shopping list
- 300g sugar snap peas trimmed shopping list
- 1/2 cup Thai basil leaves shopping list
- steamed jasmine rice and lime wedges to serve shopping list
How to make it
- Heat oil in large heavy based pan over med heat. Add garlic, shallots and carrot, cook stiring for about 1-2mins until soft.Add lemon grass, chillies and curry, cook for 3 mins until fragrant
- Add coconut milj, 1 cup water and fish sauce to pan and bring to a simmer. Add fish simmer gently partially covered for 2 mins or until seafood is tender
- Serve scattered with basil leaves, with steamed rice and lime wedges
- Steamed jasmine rice~~~~
- 1 &1/2 cups rice in fine sieve rinse until water clear. Place rice in a pan with 2&1/4 cupswater stir once bring to the boil Cook covered over low heat for 12 mins Turn of let stand covered for 5 mins
- Serve
The Rating
Reviewed by 3 people-
Looks fabulous! I love coconut milk with curry! Thanks for sharing!
waterlily
in Joplin loved it
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Yum, yum, YUM!
auntybea
in Vernon loved it
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Awesome.
jenniferbyrdez
in kenner loved it
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Reviews & Comments 6
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