Green Curry Seafood Stir-Fry

Servings : 2

Spice Level : Medium

Skill Level : Easy

Prep : 15 min

Cook : 10 min

Total : 25 min

Ingredients

Main

[] 250 ml coconut milk
[] 2 tbsp green curry paste
[] 1 tbsp fish sauce
[] 1 tbsp sugar
[] |3 Thai round eggplants |(quartered)
[] 70g pea eggplants (about a cup)
[] |4 kaffir lime leaves | (torn)
[] 150g prawns, peeled and deveined (about 5 large prawns)
[] 200g squid, scored and sliced (about 2 small squid)
[] |1 red spur chili | (thinly sliced)
[] |25g Thai basil leaves (loosely packed)

Garnish

[] finely sliced kaffir lime leaves
[] sliced chili (optional)

Cooking Instructions

1. Fry the curry paste

[] Heat a pan over medium-high heat.
[] Add the coconut milk, followed by the green curry paste, fish sauce, and sugar.
[] Stir until the coconut milk thickens slightly and the curry paste becomes fragrant.

2. Cook the vegetables

[] Add the Thai eggplants, pea eggplants, and torn kaffir lime leaves.
[] Stir-fry until the vegetables are just tender and coated in the curry.

3. Add the seafood

[] Add the prawns and squid to the pan.
[] Toss gently and quickly so the curry coats the seafood evenly.
[] Do not overcook. Seafood should be just cooked through and still tender.

4. Finish the dish

[] Add the sliced red chili and Thai basil leaves.
[] Toss briefly until the basil wilts.
[] Turn off the heat and transfer to a serving plate.

5. Garnish and serve

[] Garnish with sliced kaffir lime leaves and extra chili if desired.
[] Serve hot with steamed jasmine rice.

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