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Thai Coconut and Calamari Curry
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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.

Makes 2-3
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 Nanatural Calamari
1 Tbsp lime or lemon juice
1 Tbsp chopped fresh coriander

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 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.
Step 2
Pour Ayam Light Coconut Milk and 1/4 cup water over the vegetables, heat to a gentle rolling boil. Add frozen Sealord Simply Nanatural Calamari, cover and poach for 4-5 minutes until cooked through and tender.
Step 3
Add bok choy greens, season with salt, pepper, lime juice and coriander. Serve in bowls with rice.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 Nanatural Calamari
1 Tbsp lime or lemon juice
1 Tbsp chopped fresh coriander
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