Thai red crayfish curry

Ingredients

• Approx. 600g crayfish tail meat (two medium size crayfish should do), cut into bite-sized pieces

• 50g Thai red curry paste

• 1 onion, finely chopped

• 1 bunch of spring onions, finely chopped

• 3 garlic cloves, finely chopped

• Juice of one lemon

• 330ml coconut cream

• ½ cup fish or chicken stock

• 1-2 capsicums, sliced

• Small bag of green beans, cut in half

• Fresh chopped parsley or coriander to garnish

• Rice or hokkien noodles to serve

Method

• In a deep frying pan, heat a dash of oil and lightly cook the onion and garlic

• Add the curry paste and spring onion and stir for one minute

• Add the coconut cream, stock and lemon juice. Stir and bring to a simmer

• Toss in the capsicum and beans and simmer for approximately 10 minutes, stirring occasionally until slightly thickened

• Add the crayfish meat and simmer for a couple of minutes until the crayfish is only just cooked or still slightly transparent in the middle

• Either stir through the noodles when you add the crayfish or otherwise serve with rice

• Sprinkle with fresh herbs

Enjoy!