Seafood Curry with Noodles

Ingredients

• 125 g shrimp (peeled, ready to cook)
• 125 g calamari (ready to cook)
• 125 g firm fish fillet
• 2 tbsp lemon juice
• Salt
• Pepper
• 1 onion
• 2 Garlic cloves
• 1 small red chili pepper
• 1 stalk lemongrass
• 3 lime leaves
• 1 tbsp Sesame oil
• 1 can coconut milk (400 g, unsweetened)
• 2 tsp green curry paste
• sugar (or fish sauce)
• salt (or fish sauce)
• 150 g Chinese egg noodles
• snow peas
• mint

Instructions

1. 1.

   Wash and pat dry shrimp, calamari, and fish fillet. Cut the calamari and fish into bite‑size pieces, season seafood with salt and pepper, and drizzle with lemon juice.

2. 2.

   Peel and finely chop onion and garlic. Wash chili pepper, deseed if desired, and finely chop. Trim green parts of lemongrass, cut remaining stalk into large chunks at a steep angle.

3. 3.

   Heat oil in a wok, add onion, garlic, chili, and lemongrass; sauté briefly. Add coconut milk and lime leaves, stir in curry paste. Bring to a boil and simmer for about 3 minutes. Remove lemongrass and lime leaves. Season sauce with sugar and salt (or fish sauce).

4. 4.

   Meanwhile cook noodles in boiling salted water according to package instructions.

5. 5.

   Add fish pieces and shrimp to the sauce; let them cook for about 3–4 minutes. While they finish, quickly grill calamari pieces on a hot grill or lightly oiled pan for about 1 minute.

6. 6.

   Drain noodles and serve with curry, adding grilled calamari on top. Garnish with snow peas and mint leaves.