Thai Coconut and Calamari Curry

Dreaming of a Thai escape? This delicious calamari curry with the quintessentially Thai taste of coconuts should tide you over till your next break.

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.
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.
Add bok choy greens, season with salt, pepper, lime juice and coriander. Serve in bowls with rice.