Natasha's Thai Seafood Curry

Serves

4

Ingredients

• 375ml Trident Light Coconut Milk

• 60ml Trident Stir-Fry Fish Sauce

• 1 tablespoon Trident Red Curry Paste

• 4 fresh kaffir lime leaves

• 2 x 1cm thick slices fresh ginger

• 1 stem lemongrass, halved lengthways and bruised

• 200g white fish fillets, cut into 3cm chunks

• 250g green prawns, peeled and deveined

• 200g fresh scallops

• 200g fresh pineapple, chopped

• 1 cup fresh mint leaves

• 1 cup fresh coriander leaves

• 2 shallots, sliced thinly

• 1 long fresh red chilli, deseeded and sliced thinly

• 50g fried noodles

• Rice, to serve

Instructions:

• Combine the Trident Light Coconut Milk, Trident Stir-Fry Fish Sauce, Trident Red Curry Paste, lime leaves, ginger and lemongrass in a wok over high heat. Bring to the boil, then reduce heat and simmer for 5 minutes.

• Reduce heat to low, add the seafood and simmer covered for 3 minutes. Add the pineapple.

• Use a slotted spoon to divide the dish between four bowls. Pour over some curry then sprinkle with mint, coriander, shallots, chilli and noodles.

• Serve with rice.