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Seafood curry
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 336
  • Fat about 24g
  • Carbohydrates about 23g
  • Protein about 34g
This is needed
This is needed for 4 people
  • 1 tbsp peanut oil
  • 1 onions, finely chopped
  • 2 tbsp red curry paste
  • 170 g pineapple, cut into pieces
  • 4 kaffir lime leaves (Thai-Kit), squeezed
  • 3 carrots, cut into sticks
  • 2 sticks lemongrass, core finely chopped
  • 1 red chilli, halved lengthways, deseeded
  • 4 dl coconut milk
  • 1.5 dl fish bouillon
  • 250 g sugar snap peas
  • 250 g frozen calamari rings
  • to taste salt
  • 250 g peeled raw prawn tails (organic)
To serve
  • 0.5 bunch Thai basil, finely chopped
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And that's how it's done
And that's how it's done
Heat the oil in a wok. Sauté the onion and curry paste. Briefly add the carrots and all the ingredients up to and including lemongrass. Pour in the coconut milk and stock, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Add the mange-tout, squid and prawns, mix, cover and steep for approx. 10 mins. over a low heat.
To serve
Remove the Kaffir lime leaves and scatter the Thai basil over.

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