Scallop and prawn Thai curry

• 2 onions
• 200 g fresh shelled peas
• 1 teaspoon curry po

Peel and cut the onions into wedges.

Sauté the onions with the peas and curry powder in olive oil in a flameproof casserole dish.

Add the prawns and scallops, pour in the fish stock and coconut cream and cook for 5 minutes over low heat.

Season with salt and pepper.

Add the coarsely crushed peanuts and sprigs of parsley.