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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 Less Salt Chicken Stock cubes. Bring to boil and cook for 5 minutes.
Remove from heat, stir in fresh coriander and green onions and serve with cooked rice.
Per Portion of 300g
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