Thai seafood curry

Ingredients for 4 servings:

• 800 g seafood, frozen
• 2 kaffir lime leaves
• 1 chili pepper(s)
• 1 piece(s) ginger root
• 2 stalks of lemongrass
• 400 g vegetables (Asian mix)
• 400 ml coconut milk
• 1 tbsp red curry paste
• 1 tbsp shrimp paste
• 4 tbsp fish sauce
• 1 tsp palm sugar
• 150 ml water
• Lime juice
• 1 bunch of coriander

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

I brought it back from vacation

Thaw the seafood. Finely chop the lime leaves. Cut the lemongrass into pieces and press them with the back of a knife. Slice the ginger. Heat the coconut milk with the curry paste, lime leaves, and lemongrass, and simmer for 2 minutes. Season with the prawn or shrimp paste, fish sauce, palm sugar, and chili. Pour in 150 ml of water and bring to a boil. Add the vegetables and seafood and let it simmer for about 5 minutes. Season again to taste. Season with lime juice and serve with fragrant rice and coriander.