Tuna & Scallop Thai Curry

From the leftovers in the fridge came a delightful dish.

Ingredients (serves 2):

• 1  small fillet of Tuna (sliced)
  
• 10 small queen scallops
  
• Handful of trimmed Mangetout
  
• Carton of Coconut Milk
  
• 1 onion, chopped
  
• 1 tbsp of Thai green curry paste
  
• 2 tbsp of fresh ‘paste’ comprising, ginger,garlic,whole red chilli, fresh coriander,lime zest from one lime, juice of one lime and lemon grass – similar quantities
  
• (This fresh paste give the curry a clean taste and tangy flavour that bought pastes cannot.)
  
• 1 tsp sugar
  
• A few Kaffir Lime leaves
  
• 1 tbsp of oil
  
• 1 cup of Jasmine Rice
  

Fry the onion in the oil until soft . Then add the Thai pastes and fry for a minute. Add the coconut milk, sugar and lime leaves and leave to simmer for 15 minutes. Add the remaining ingredients and continue to simmer for about 5 to 10 mins.  Serve with Jasmine rice that is well cooked and has been left to drain well.

The textures are great and the flavours delightful. If I had tried to create this it would have failed!