Thai Seafood Red Curry แกงเผ็ดรวมมิตรทะเล.

Thai Seafood Red Curry.

Serves 2-3.

After yesterday's roast beef dinner, although I loved it, this spicy delicious curry is what I needed.

I am never without my Thai curry pastes so this curry took roughly 15 minutes to make. I make about 1kg of curry paste at a time and it lasts for months. The recipe for both the red and green curry pastes are on CCC.

In a large saucepan on low heat, fry 

-2tbsp red curry paste (this will give you a hot 🌶🌶🌶curry), with 

-2tbsp coconut milk,

Cook, stirring until the ingredients are thoroughly incorporated, add

-the rest of the 400ml coconut milk (I don't think half fat coconut milk works..too watery),

-100ml chicken stock.

Bring it up to a simmer, add

-200g cod,

-200g salmon,

Leave to simmer for 5 minutes or until the fish is almost cooked through, add

-150g raw prawns,

-150g cooked mussels.

Leave to simmer for a couple of minutes until the fish are cooked.

Taste and adjust the seasoning, you may need fish sauce and a little pinch of sugar to balance out the spiciness.

Add 100g boiled sugar snap peas.

Note: I cooked my vegetables in a separate pot to the curry, the raw vegetables will change the flavour of the curry. I feel it's best to add vegetables just before serving.

This s is, of course, purely personal.