Halibut, Scallop and King Prawn Thai Red Curry

I love Thai curry in all its forms and this is no exception. The ingredients cost a few quid so save it for entertaining or a treat for your significant other. The paste will probably make 2 to 3 curries for two people or one for 4 or more.

You will need:

For the Thai Red Curry Paste.

8 Red Chillies

3 Stalks of Lemongrass

8 Kaffir Lime Leaves

1 Inch of Ginger

4 Garlic Cloves

1/2 tsp Cumin Powder

1 tsp Whole Coriander Seeds

1/2 tsp Tumeric

Juice of 1 Lime

1 tbs Tomato Puree

2 tbs Lee Kum Kee Chilli Oil

2 tbs Light Soy

1 tbs Fish Sauce

1 Large Banana Shallot or 2 small

Pinch of Cracked pepper

Pinch of Salt.

For the curry: 2 People

1 Halibut Fillet (cut in 2)

6 Scallops

8 King Prawns

2 Banana Shallots

8 Mange Tout

6 Thai Basil Leaves

1 Red Chilli

3 Kaffir Lime Leaves

2 Spring Onions

400ml Coconut Cream

Fresh Coriander

1. Combine all the paste ingredients and place in a blender and blitz until you have a thick paste. Cover and set aside.
2. Finely slice your shallots, mange tout, lime leaves, chilli and spring onion.
3. Add 3 heaped tbs of the paste to a frying pan with a little oil and cook out for a couple of minutes. Then add the coconut milk and stir for a further two minutes. Leave on a very gentle simmer.
4. Add in your shallots and mange tout.
5. Season your halibut and scallops with a little salt on both sides. Cook the halibut skin side down until you can see the flesh has turned white half way up then turn and cook on the flesh side for a further minute. Cook the scallops in the same pan for 2 minutes each side then remove and place on some kitchen paper.
6. Add your prawns to the curry and allow to cook for five minutes before adding the scallops and halibut for a further 3 minutes to warm through.
7. Add in a few chillies, spring onions and lime leaves.
8. Arrange on the plate then scatter over some thai basil and coriander.
9. Serve with some jasmine rice.

Enjoy!