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