This simple, speedy Thai seafood curry makes such a quick mid week meal – you can have it on the table in less than 20 mins! Packs of mixed seafood are available in most supermarkets, all prepared and ready to use, but if you prefer, just use prawns. Thai red curry paste varies in heat and flavour so err on the side of caution, you can always add more to taste. Coconut milk gives a lovely creamy sauce but if you want to reduce the calories and fat use a reduced-fat one, the taste is very similar.
- 1tbsp sunflower oil
- 1 red pepper, deseeded and sliced
- 1tbsp Thai red curry paste
- 200ml coconut milk
- 2 small heads pak choi, leaves separated
- 300g mixed seafood, fresh or frozen
- Juice of 1 lime
- 4 spring onions, cut into fine strips
- ½ red chilli, sliced
Heat the oil in a large pan and fry the pepper and for 3-4 mins until tender. Add the red curry paste fry for 1 min, then pour in the coconut milk.
Bring to the boil then simmer for 5 mins. Add the pak choi and seafood and cook for 2-3 mins until hot. If using frozen seafood, simmer for a few mins before adding the pak choi then cook for a further 2-3 mins. Add the lime juice and scatter over the spring onions and sliced chilli and serve with rice.
Top tip for making Thai seafood curry
Pak choi is a Chinese leaf - like a mini lettuce with crisp sweet stems and succulent leaves - it needs very little cooking so just add at the last minute to stir-fries and curries.