Cheat's Red Curry Prawns and Scallops

This is a red curry for the time poor.

It is on your table within 20 minutes, and tastes absolutely delicious.

This is also a great curry sauce to use with fish, chicken or pork.

The cucumber side salad is a great palette refresher, truly Asian inspired.

INGREDIENTS (Serves 4)

1 Tbsp Oil

3 Tbsps Good Quality Red Curry Paste (I used Simon Johnson)

300ml Coconut Milk

200ml Water

1 Tsp Sugar (palm or raw preferred)

500g Green Prawns, peeled and deveined

500g Scallops (no roe)

250g Green Beans, topped and tailed, cut into 3cm lengths

1 Lime, juice of

2 Kaffir lime leaves, shredded

1/4 Cup, Coriander, finely chopped

To Serve:

1 Lime, quartered

Steamed Rice

Cucumber Salad

METHOD

Heat the oil in a large fry pan over a medium heat.

Add the curry paste and cook for 1 to 2 minutes, or until fragrant.

Add the coconut milk, water, kaffir lime leaves and green beans. Bring to the boil, then reduce the heat and simmer for 5 minutes. This allows the flavours to develop. Additional water can be added to adjust the taste to your liking.

Add the prawns, and simmer for a further 4 minutes, or until the prawns a nearly cooked through.

Add the scallops, along with the lime juice and coriander. Stir gently to combine. Simmer for an additional 2 to 4 minutes, or until all the seafood is cooked through.

Serve with steamed rice, a quarter of lime and the cucumber side salad.