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Ingredients

  • 2 tsp oil
  • 2 tsp shredded ginger
  • 1 small red onion, peeled and sliced
  • 1 small red capsicum, sliced
  • 2 heads bok choy, stalks sliced
  • 1-2 Tbsp mild red Thai curry paste
  • 270 ml can lite coconut milk
  • 340 g bags Sealord Simply Natural Calamari
  • 1 Tbsp lime or lemon juice
  • 1 Tbsp chopped fresh coriander

Method

  1. Heat the oil in a non stick frying pan or wok, stir-fry ginger, onion, pepper and bok choy stalks. Stir in Thai red curry paste, cook for 1 minute.
  2. Pour Ayam Light Coconut Milk and 1/4 cup water over the vegetables, heat to a gentle rolling boil. Add frozen Sealord Simply Natural Calamari, cover and poach for 4-5 minutes until cooked through and tender.
  3. Add bok choy greens, season with salt, pepper, lime juice and coriander. Serve in bowls with rice.

Rate and Review

2 Ratings Thai Coconut and Calamari Curry


Reviews (2)


Murray's Review | Rating

Great, my partner tried it and it did not upset her medical condition.

Kelly's Rating