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

  1. 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.
  2. Heat oil in a large non stick pan, add and cook calamari and shrimps, stirring over medium high heat for 3-4 minutes.
  3. Add curry paste, garlic, carrots and bell pepper and stir for 1-2 minutes.
  4. 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..
  5. Remove from heat, stir in fresh coriander and green onions and serve with cooked rice.

Nutritional informations

Questions ? Ask a specialist

Discover other recipes

The Ultimate Fudge

The Ultimate Fudge

Rose Baby Milkshake

Rose Baby Milkshake

Lighter Mafruka

Lighter Mafruka

VIEW MORE RECIPES
Chat with us