Thai Coconut and Calamari Curry

Thai Coconut and Calamari Curry

Ingredients

• 2 tsp oil

• 2 tsp shredded ginger

• 1 small red onion, peeled and sliced

• 1 small red pepper, sliced

• 2 heads bok choy, stalks sliced

• 1-2 Tblsp mild Red Thai Curry Paste

• 270ml can Coconut Milk

• 400g Calamari/Squid

• 1 Tblsp lime or lemon juice

• 1 Tblsp chopped fresh coriander

Preperation

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.

2. Pour the Coconut Milk and 1/4 cup water over the vegetables, heat to a gentle rolling boil. Add the Calamari , cover and poach for 4-5 minutes until cooked through and tender.
3. Add bok choy greens, season with salt, pepper, lime juice and coriander. Serve in bowls with rice.