• 300 g calamari
• 2 tablespoons vegetable oil
• 500 g peeled shrimps, cleaned leaving tails
• ½ tablespoon green curry paste
• 1 clove garlic, crushed
• 1 medium carrot or 100 g, cut into thin slices
• 1 medium red bell pepper or 150 g, cut into thin slices

• For the sauce:

• 3 tablespoons MAGGI Coconut Milk Powder, dissolved in 2 cups or 500ml water
• 1½ tablespoons lime juice
• 2 tablespoons thai fish sauce
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 2 tablespoons coriander leaves
• ½ cup spring onions or 35 g, cut into thin slices

Preparation

Using a sharp knife, cut the calamari tubes (squid) from one side until they become flat. Then score the calamari in a diagonal pattern and cut into 3cm pieces.

Heat oil in a large non stick pan, add and cook calamari and shrimps, stirring over medium high heat for 3-4 minutes.

Add curry paste, garlic, carrots and bell pepper and stir for 1-2 minutes.

Add dissolved MAGGI Coconut Milk Powder, lime juice, fish sauce and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and cook for 5 minutes.

Remove from heat, stir in fresh coriander and green onions and serve with cooked rice.