Thai Red Seafood Curry
1 tbsp coconut oil
1 lemongrass stalk, chopped
1 green chilli, chopped
4 tbsp chopped fresh coriander (cilantro) plus extra to serve
2 kaffir lime leaves, chopped
1–2 tbsp Thai red curry paste
1 x 400ml/14fl oz can coconut milk
450ml/¾ pint/1¾ cups fish stock
250g/9oz queen scallops
450g/1lb raw peeled tiger prawns (shrimp)
salt and ground black pepper
1 Heat the oil in a wok or deep frying pan over a medium heat. Add the lemongrass, chilli, coriander and lime leaves and stir-fry for 30 seconds. Add the curry paste and stir-fry for 1 minute.
2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced. Season to taste with salt and pepper.
3 Add the scallops and prawns, bring to the boil, then reduce the heat and simmer for 2–3 minutes until cooked.
4 Divide the curry among six serving bowls and sprinkle with coriander. Serve immediately with rice.