Day 44 – Stir fry seafood with fresh curry

Stir fry seafood with fresh curry

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Click on picture for full size image
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
  1. Make the paste by putting white pepper corns in a mortar and pounding to dust
  2. Add garlic, and chillies and pound to a paste. Put to one side
  3. Heat the oil in a wok on a high heat.  Add the paste and cook until fragrant.  Reduce heat to low
  4. 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
  5. Change to a high heat and add beans, kaffir limes leaves, chillies, fresh pepper, and stock (if required).  Cook until the beans are cooked
  6. Add sweet basil, turn off and serve

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