Stir fry seafood with fresh curry
| Paste | |
| 2 | Spur chillies, (bright colours), finely chopped |
| 3 | Bird’s eye chillies, finely chopped |
| 4 | Garlic, cloves, finely chopped |
| 1 Tsp | White pepper corns |
| Preparation | |
| 2 | Half coloured spur chillies, cut 4mm slices |
| 2 Tab | Paste (above) |
| 2 | Long bean, cut 2cm lengths |
| 6 | Kaffir lime leaves |
| 1 Cup | Sweet basil |
| 2 | Fresh pepper branches, cut into 1cm lengths |
| 3 | Finger gingers, thinly sliced |
| 100g | Chicken breast, thinly sliced |
| 6 | Prawns, shelled and depooed |
| 1/4 | Red onion, thinly sliced |
| 1 Tab | Fish sauce |
| 1/2 Tab | Sugar |
| 1/2 Tab | Oyster sauce |
| 1/2 Cup | Chicken stock |
| 3 Tab | Vegetable oil |
- Make the paste by putting white pepper corns in a mortar and pounding to dust
- Add garlic, and chillies and pound to a paste. Put to one side
- Heat the oil in a wok on a high heat. Add the paste and cook until fragrant. Reduce heat to low
- Add chicken, prawns, and red onion. If the mix starts to stick add 2 table spoons of stock (more if required). Cook until the prawns and chicken are cooked
- Change to a high heat and add beans, kaffir limes leaves, chillies, fresh pepper, and stock (if required). Cook until the beans are cooked
- Add sweet basil, turn off and serve