Curried Seafood Vol-Au-Vents

Serves 4

1 tablespoon olive oil
1 tablespoon mild curry powder
1 teaspoon garlic
1 teaspoon ginger
1⁄2 cup carrots
1⁄2 cup celery
1⁄2 cup capsicum
500gm cooked chicken or seafood
2 tablespoons plain flour
400ml lite coconut milk
Vol-au-Vent cases

1. Heat 1 teaspoon of the oil in a frying pan, and add curry, ginger, garlic, carrots, celery and capsicum.
2. Cook for 3 minutes, stir in the flour.
3. Gradually add coconut milk and chicken or seafood.
4. Stir over low heat for 5 minutes until the sauce begins to thicken.
5. Spoon into warmed vol-au-vent cases.

Note: This recipe can also be used as a main meal spooned over boiled rice.