Combine the coconut milk and vegetable stock in a pan on a gentle heat. Stir in the fish sauce. Dissolve the red curry paste into the sauce whilst raising the heat, stirring all the time. Add the dried basil and sugar.
When the sauce is nearly at the boil add the seafood cocktail and frozen prawns. Bring back to a gentle simmer while you prepare the rice. Serve when rice is done.
Different brands of Thai red curry paste can be very different and require different amounts of sugar to balance the different levels of saltiness - so do check. Also, the best stock for this is two vegetable Oxo cubes dissolved in half a pint of boiling water. There is always some sauce left over, so you can add more seafood the next day.
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1867.8mg||64 %|
|Potassium 115.8mg||3 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 5.9g|
|Protein 1g||1 %|
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Calories per serving: 30
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