Shopping & Ingredients List: Serves: 6 4 tbsp Panang Thai Curry Paste* 60ml Fish Sauce 2 tbsp Brown Sugar 4 Kaffir Lime Leaves, torn 500g Cod Fillets, cut into chunks 500g uncooked King Prawns 25g Frozen Peas handful Thai Basil leaves 70g Peanuts 2 Red Chillies, thinly sliced 400ml tin Coconut Milk 2 tbsp Coconut Oil *see recipe Panang Thai Curry Paste Method 1. Place coconut milk, paste, sauce, sugar & lime leaves in a wok. Simmer for about 15 mins & allow to reduce by about a third. 2. Meanwhile heat coconut oil in large pan & cook seafood, in batches, until just changing colour. Set aside. 3. Add peas & seafood to curry sauce & cook, stirring occasionally, for about 5 mins. Serve sprinkled with basil, nuts & chilli. Macro info per serving Protein 21.8g Carbs 14.3g Fat 30.3g Energy 417kcal]]>
