- 200g Fresh salmon (skin off) - cut into big chunks
- 6 New Zealand mussels
- 6 large prawns (peeled, deveined with tails attached)
- 1 large calamari (cut into large bite sized pieces)
- 4 long snake beans (cut into 3 cm. long)
- 4 cloves of garlic
- 1 lemongrass (thinly sliced on the white part only)
- ½ tsp. kaffir lime skin (green part only)
- 1-2 bird eyes chili (optional if you like spicy)
- 140 g. Valcom Authentic Thai red curry paste
- 2 tbsp. vegetable/canola oil
- 2 tbsp. water
- 1 ½ tbsp. dark brown sugar
- 1 tsp. Lee Kum Kee chicken bouillon powder
- 1 handful Thai basil leaves
- 4 large fresh kaffir lime leaves
- 1 large red chili
- Using a mortar and pestle pound garlic, lemongrass, kaffir lime skin and bird eyes chili (if using). Just make coarse paste don’t need to make until very smooth.
- Heat a wok and pour in the oil then add the paste from step one. Fry over medium heat until fragrant – about a minute. Then add red curry paste and fry for about one or two minutes.
- Add mussels and calamari, fry them for about a minute then add prawns and salmon into the pan.
- Season with dark brown sugar and chicken bouillon powder then add water. Simmer for a moment until all is cooked.
- Add green beans and stir a few moments then finish with torn kaffir lime leaves, sliced red chili and basil leaves.
- Serve with Thai Jasmin rice. Enjoy!
Brands and product used
- Valcom - Curry Paste Red