12 www. bluedr agon. com/ r ecipes/ 49/ pr int _r ecipe.

aspx 1/ 2

Cornish Surf & Turf Curry

Serves: 2 Prep time: 5 minutes

Cooking time: 8 minutes

Ingredients

1 tbsp vegetable oil 1 can Coconut Milk

1/4 spoon Curry Paste 3 shallots, finely chopped 50g Bok choi 2 baby Aubergine, quartered

6 shell on prawn, raw 6 Large Falmouth bay mussels 1 red chilli, finely sliced Handful Thai basil (optional) 1 carton Coconut Cream Jasmine rice, to accompany 150g fillet steak, cut into thin slices

Preparation:

1. Place the oil in a pan over a medium heat. Add the Curry Paste and fry for 20-30 seconds. 2. Add the Coconut Milk and bring to a simmer. Then add the shallots, and Aubergine, as well as the Prawns, mussels and sliced steak. 3. Cook for 3-5 minutes until cooked through and tender. 4. Garnish with finely sliced chillies, Thai basil or fresh coriander and Coconut Cream Serve hot with steamed Jasmine rice and bakchoi.