Preparation Time : 15 mins
Cook Time: 25 mins
Servings: 4
|
400 g shrimps |
|
100 g squid |
|
1 shallot |
|
1 clove of garlic |
|
1 cm galangal root |
|
1 lemongrass stalk |
|
100 g baby sweetcorn cobs |
|
2 tbs yellow curry |
|
600 ml coconut milk (2 1/2 cups) |
|
200 ml chicken stock (just over 3/4 cup) |
|
4 kaffir lime leaves |
|
parsley |
