4 large green prawns, head and shells removed, tail left intact and deveined
4 x 80g fillets of kingfish, skin on
2 medium squid, gutted and scored then cut into squares, tentacles halved
1 heaped tbsp AYAM™ Thai Red Curry Paste
400ml AYAM™ Coconut Milk
300ml vegetable or chicken stock
1 tsp AYAM™ Fish Sauce
1 tsp brown sugar
Juice of 1 lime, plus extra for garnish
1 large handful of snow peas
1 bunch broccolini, cut in half
A handful of coriander leaves
Crispy fried shallots, to garnish
Rice, to serve
Salt and pepper
Method
Heat a wok over a medium heat. Add half of the oil and curry paste. Fry off for a minute then add the coconut milk and stuck, and bring to a boil.
Simmer for 5-6 minutes to thicken and then add the fish sauce, sugar, and lime. Add in the vegetables and cook for a minute, then turn the heat off.
Heat a pan over high heat and add the remaining oil. Season the seafood with salt and pepper. Add the fish skin side down and cook for 2 minutes. Turn the fish over and add the prawns and squid and flash fry for a minute.
To serve, portion rice onto a plate. Top with vegetables and seafood. Ladle over the red curry sauce. Garnish with coriander, extra lime, and crispy fried shallots.
Serves 4 | 
Prep 10 min | 
Cook 10 min
