Name: Thai Coconut and Calamari Curry
Yield: Makes 2-3
Cuisine: Thai
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

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

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Makes 2-3

Easy

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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 Natural 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.