This recipe is certainly very cool – the refreshingly chill tastes of Coconut and lime coming together, balancing creaminess and acidity with that beautiful seafood kick. What could be better?
I like to use a fair bit of chilli in this recipe to kick it up a notch, but that is of course entirely optional. As are the vegetables you use – I went traditional with Sugar Snaps and Sweetcorn (I hate beansprouts), but really play around with this.
- Noodles (the variety is up to you)
- Coconut Milk
- Seafood – crab, prawns, mussels, cockles etc.
- Vegetables – Sugar snaps, corn, peas, peppers, beansprouts etc, carrot shavings,
- Chilli/Chilli Paste/Chilli flakes (optional)
- Prepare all the vegetables and seafood first – grate the lime zest, chop the onions, garlic etc. peel anything that needs to be peeled, slice and de-shell the seafood. This will make the cooking experience far less stressful.
- Heat some oil in a large pan and add the onions. I used chilli oil, hence the redness. Fry until brown.
- Add the seafood and continue to fry for a minute or two.
- Add the garlic and lime and mix in thoroughly. Cook for a further few minutes.
- Add the turmeric and stir to coat everything.
- Add the other vegetables (or if you’re a fool like me, forget and have to do them in a separate pan later.)
- Pour over the coconut milk and squeeze in some lime juice.
- Stir thoroughly and simmer over a low heat. Taste and adjust for seasoning.
- As the sauce cooks it will reduce. When it seems thick enough for your tastes (mine maybe lost 25% volume) add the noodles and mix very thoroughly so that every bite includes more than just noodles and sauce.
- Once piping hot, serve.
Serving and Storage
I like to serve this with a little slice of lime to garnish and potentially squeeze over, with a quick grind of pepper over the top and of course, chopsticks to eat.
This will keep in a sealed container for a day or two – add a splash of water or milk if it seems dry upon reheating.