Thai Red Fish Curry

Ingredients

700g (1.5lb) seafood - prawns (shell-on and shell-off), crab meat, squid, mussels

3 tablespoons sunflower oil

1 batch Red Curry Paste

400ml (14floz) tinned coconut milk

1 teaspoon fish sauce

4 lime leaves, whole

2 lime leaves, cut into chiffonades

2 x 3” lemon grass stalk

3 tablespoons chopped basil leaves

Garnish

whole basil leaves

Method

Heat the oil in a wok. Add the red curry paste and stir-fry for about 1 minute.

Add the coconut milk, lemon grass and simmer for about 5 minutes, stirring occasionally to allow the coconut to thicken. It may look as though it is curdling, but it cannot do this, so don’t worry.

Add the seafood and cook for about 7 to 8 minutes, stirring frequently. If it needs a little water, add it sparingly to keep things mobile.

Add the fish sauce and the leaves and continue to cook until the seafood is fully cooked.

Garnish and serve.