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Seafood in Thai Green Curry Sauce
Ingredients 14 items
- 300 g calamari
- 2 tablespoons vegetable oil
- 500 g peeled shrimps , cleaned leaving tails
- ½ tablespoon green curry paste
- 1 clove crushed garlic
- 1 medium carrot or 100 g, cut into thin slices
- 1 medium red bell pepper or 150 g, cut into thin slices
- For the sauce:
- 3 tablespoons MAGGI Coconut Milk Powder dissolved in 2 cups or 500ml water
- 1½ tablespoons lime juice
- 2 tablespoons thai fish sauce
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 tablespoons coriander leaves
- ½ cup spring onions or 35 g, cut into thin slices
How to prepare
- Using a sharp knife, cut the calamari tubes (squid) from one side until they become flat. Then score the calamari in a diagonal pattern and cut into 3cm pieces.
- Heat oil in a large non stick pan, add and cook calamari and shrimps, stirring over medium high heat for 3-4 minutes.
- Add curry paste, garlic, carrots and bell pepper and stir for 1-2 minutes.
- Add dissolved MAGGI Coconut Milk Powder, lime juice, fish sauce and MAGGI Less Salt Chicken Stock cubesBring to a boil and cook for 5 minutes..
- Remove from heat, stir in fresh coriander and green onions and serve with cooked rice.
Questions ? Ask a specialist
