• 4servings
  • 10minutes
  • 349calories

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Ingredients Jump to Instructions ↓

  1. 300 g calamari

  2. 2 tablespoons vegetable oil

  3. 500 g peeled shrimps, cleaned leaving tails

  4. tablespoon green curry paste

  5. 1 clove garlic, crushed

  6. 1 medium carrot or 100 g, cut into thin slices

  7. 1 medium red bell pepper or 150 g, cut into thin slices

  8. For the sauce:

  9. 3 tablespoons MAGGI Coconut Milk Powder, dissolved in

  10. 2 cups or 500ml water

  11. 1 tablespoons lime juice

  12. 2 tablespoons thai fish sauce

  13. 2 cubes MAGGI® Chicken Less Salt Bouillon

  14. 2 tablespoons coriander leaves

  15. cup spring onions or 35 g, cut into thin slices

Instructions Jump to Ingredients ↑

  1. Using a sharp knife, cut the calamari tubes (squid) from one side until they become flat. Then score the calamari in a diagonal pattern and cut into 3cm pieces.

  2. Heat oil in a large non stick pan, add and cook calamari and shrimps, stirring over medium high heat for 3-4 minutes.

  3. Add curry paste, garlic, carrots and bell pepper and stir for 1-2 minutes.

  4. Add dissolved MAGGI Coconut Milk Powder, lime juice, fish sauce and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and cook for 5 minutes.

  5. Remove from heat, stir in fresh coriander and green onions and serve with cooked rice.


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