Thai Seafood Curry

I know it has been a long time since my last post, and yes we have been eating!!  I really don't know what happened this last week - either I was rushing to get the meal to the table and forgot to take a photo, or the meal wasn't WOW - and I just didn't think I should blog about it.  The weeks just seems to blur along at the moment - we have so much activity going on after school - and we are eating at weird hours - so food, well it becomes just a chore!

Anyway I tried my hardest last night to rectify this terrible wrong.  I scoured the cook books looking for something that I could blog about (sad existence isn't it??)  I had a hankering for fish, prawns, any kind of seafood really.  I almost got off track along the way when I found a recipe for duck.  I have had this wonderful duck dish at a greek restaurant - meltingly tender duck baked in a claypot with honey, apricots and strawberries - the recipe I found had honey and orange, I could almost see and taste the modifications to "my" dish....... No!!!  Back on course!!!  I want seafood!!  No duck tonight!!!

So what did we have?  Well of course you know, you have already read the title to the post - so yes it was Thai Seafood Curry.  Oh it was so good!  Nice and spicy - but not too spicy, or Mr. CCC would complain - but fresh, crunchy, seafoody and spicy - I'm in heaven!

Thai Seafood Curry
Adapted from Delicious Quick Smart Cook Cookbook

Serves 2

280g fish, cut into 3cm cubes (I used Marlin)
250g green prawns (peeled weight - I purchased around 500g)
380g squid hoods (2 tubes)
400ml coconut milk
400ml chicken stock
1 lemongrass stem (pale part only), halved
3 kaffir lime leaves (that's 6 leaves in total)
3-4 tbs green curry paste (to taste)
3 tsp fish sauce
3 tsp caster sugar
1 cup frozen peas
2-3 tbs lime juice
1 cup bean sprouts, trimmed
1 cup thai basil leaves
1 cup coriander leaves
1 long red chilli, chopped

lime wedges and steamed jasmine rice to serve

Cut the squid hood along one side so that you have one large piece of calamari.  Score the soft inside with a sharp knife, making small diamond shapes, making sure not to cut the whole way through.  Once scored cut into 2 cm wide "ribbons, cut these ribbons in half.

Place the coconut milk, chicken stock, lemongrass and kaffir leaves in a saucepan over medium heat.  Bring to the boil.  Add the curry paste, fish sauce and sugar (taste at this point, and adjust to suit).  Decrease heat to low, and simmer for 5 minutes.

Add the peas, allow the mixture to come back to the boil.  Add the seafood and half of the chopped chilli, and simmer gently for approximately 2 minutes, or until the prawns have turned pink.  Stir in the lime juice.

Ladle into bowls, top with bean sprouts, remaining chilli, thai basil leaves, and coriander.

Serve with steamed rice and lime wedges.

I feel redeemed now - a decent meal at last!! Definitely broken the "food drought" now!!

So tell me Dear Readers, do you have weeks where the meals just become a blur?  Where you make food that is quick, easy, and probably just a little bit boring?  Please tell me you do, just so I feel a little bit better!