Ingredients

• 3 tbsp sunflower oil
• 3 tbsp sunflower oil
• 2 onions, finely sliced
• 100g brown crabmeat
• 400ml can coconut milkJuice
• 3 limes
• 2 tbsp palm sugar
• 2 tbsp fish sauce
• 200g white crabmeat
• 300g sustainable tiger prawns, shell on, heads removed
• 350g sustainable cod or other white fish (skinless and boneless), cut into pieces
• Large bunch fresh coriander, chopped
• Steamed jasmine rice to serve

Ingredients for the curry paste

• 4 green bird’s eye chillies
• 4 green bird’s eye chillies
• 4 garlic cloves
• 1 lemongrass stick, outer leaves removed, roughly chopped
• 2 shallots, roughly chopped6cm piece fresh ginger, chopped
• 1 tbsp Thai shrimp paste (from the world food aisle of supermarkets)
• 1¼ tbsp medium curry powder
• 1 tsp ground turmeric1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp fish sauce

Method

1. Whizz the curry paste ingredients with 150ml water in a mini food processor (or pound to a paste in a pestle and mortar).
2. Set aside.
3. Heat the oil in a large, deep frying pan over a medium-high heat.
4. Add the onions and fry for 5 minutes or until they start to soften.
5. Add the curry paste and brown crabmeat, then cook for 10 minutes.
6. Add the coconut milk, half the lime juice, the sugar and fish sauce.
7. Simmer for 5 minutes, then add the white crabmeat, prawns and cod.
8. Simmer for 5-8 minutes until the seafood is cooked through; stir gently and occasionally to avoid breaking up the fish.
9. Add the coriander and remaining lime juice to taste, then serve with steamed rice, if you like.