Vickys Thai-Style Seafood Curry, Gluten, Dairy, Egg & Soy-Free

• 600 grams mixed seafood - prawns, scallops, squid & mussels
• 400 ml light coconut milk
• 150 grams sugarsnap peas
• 1 red onion, thinly sliced
• 1 red pepper, deseeded and thinly sliced
• 1 tbsp oil
• 1 tbsp red thai curry paste
• 2 tsp brown sugar
• 2 tsp cornflour/starch
• 1 juice of 1 lime
• 15 grams fresh chopped coriander
• 1 salt & pepper to taste

1. Heat the oil in a deep pan and fry off the onion until softened, 4 - 5 minutes.
2. Stir in the curry paste and cook a further minute
3. Add the mixed seafood and coconut milk and bring to the boil.
4. Reduce heat and simmer for 8 - 10 minutes
5. Add the cornflour to 1 tbsp water and stir into a paste.
6. Add to the pan with the sugar, peas and red pepper
7. Simmer for 4 minutes or until the sauce has thickened and the pepper & sugarsnaps are tender
8. Stir in the lime juice and 3/4 of the coriander.
9. Season to taste with the salt & pepper
10. Serve in bowls with a garnish of the remaining coriander and some lime wedges

light coconut milk, peas, red onion, red pepper, oil, red thai, brown sugar, cornflourstarch, lime, coriander, salt

Taken from cookpad.com/us/recipes/335171-vickys-thai-style-seafood-curry-gluten-dairy-egg-soy-free (may not work)