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Ingredients
Method
- Splash of oil
- 1 chopped onion
- 1 chopped garlic clove
- Small piece of ginger, chopped
- 2 tbsp Thai red curry paste
- 400g tin of coconut milk
- 400ml chicken stock
- 1 sweet potato, cut into chunks
- For the Seafood Salsa
- 100g white crabmeat
- 100g chopped prawns
- 2 chopped spring onions
- Chopped coriander
- 1 lime, juice only
- 1 chopped red chilli
- Heat the oil in a pan and cook the garlic, ginger and onion for 5 mins to soften. Stir in the curry paste and cook for 2 mins, then tip in the coconut milk and stock, and add the sweet potato to the mix.
- Simmer until the potato is tender, then whizz in a blender until smooth. Combine the ingredients for the salsa, divide the bisque between bowls and top with the seafood mixture to serve.
35 mins
4 serving
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