Ingredients:
- 1 Carton Freja Fish Bone Broth
- 1 can coconut milk
- 150g raw prawns
- 150g raw scallops
- 400g cooked clams (in their shells)
- 200g green beans
- 150g sugar snap peas
- 5 cloves garlic (finely sliced)
- 3 tbsp Red Curry Paste
- 1 tbsp fish sauce
- Rice for 2-3
- Salt to taste
- Lime, coriander and Birdseye chillies for garnish
Method:
1. Cook your rice to packet instructions.
2. Fry the green beans in neutral oil on a high heat, once the skin starts to blister add in the garlic and red curry paste.
3. Stir fry this for one minute before adding in the Freja Fish Bone Broth and 1 can of coconut milk, keep this on a high heat until it comes to a boil.
4. Once the broth is boiling add in the sugar snap peas, prawns, scallops and cooked clams.
5. Allow this to cook for 2-3 mins until the seafood is cooked through then finish off with a tablespoon of fish sauce and salt to taste.
6. Serve up over your rice with a final garnish of coriander, finely slice Birdseye chillies and a squeeze of lime.
