PurAsía Thai Red Curry

Juicy monkfish and tiger prawns add an exciting seafood twist to traditional Thai red curry - try it and see!

What you need:

PurAsia contains:

• Onion, garlic, ginger & chilli paste.
• Thai red curry paste.
• Whole spices.

Additional ingredients:

• 450g monkfish & tiger prawns
• Sweet peppers
• Basil
• 1 400ml can coconut milk

What to do:

1. Heat a tablespoon of oil in a large non-stick frying pan. Add the onion, garlic, ginger & chilli paste (sachet 1) and fry over a low heat for about one minute (pre-frying the paste really helps to infuse the flavours). Add the monkfish & tiger prawns, cut into medium sized pieces and cook until sealed on all sides.
2. Add the Thai red curry paste (sachet 2) and stir to coat the seafood over a medium heat. Stir in the can of coconut milk and bring to a simmer. Add the vegetables.
3. Add the whole spices (sachet 3) and basil and simmer gently for about 5-7 minutes, or until the seafood is cooked.
4. Serve with Jasmine rice.

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