Fish in Coconut

Ingredients:

serves 4

  • 2 tbsp. vegetable or peanut oil
  • 6 scallions, chopped coarsely
  • 1-inch / 2.5-cm piece fresh ginger, grated
  • 2-3 tbsp. Thai red curry paste
  • 14 fl oz / 400 ml / 1-3/4 cups coconut milk
  • 1/4 pint / 150 ml / 2/3 cup fish stock
  • 4 kaffir lime leaves
  • 1 lemongrass stalk, halved
  • 12 oz / 350 g skinned white fish fillets, cut into chunks
  • 8 oz / 225 g squid rings and tentacles
  • 8 oz / 225 g large cooked shelled shrimp
  • 1 tbsp. fish sauce
  • 2 tbsp. Thai soy sauce
  • 4 tbsp. chopped fresh Chinese chives
  • boiled jasmine rice with chopped fresh cilantro, to serve



( Kitchen Measuring )

Procedures:

Heat the oil in a wok or large skillet and stir-fry the scallions and ginger for 1-2 minutes. Add the curry paste and stir-fry for 1-2 minutes.

Add the coconut milk, fish stock, lime leaves, and lemongrass. Bring to a boil, then reduce the heat and let simmer for 1 minute.

Add the fish, squid, and shrimp, and let simmer for 2-3 minutes, until the fish is cooked. Add the fish and soy sauces and stir in the chives. Serve immediately with jasmine rice with fresh cilantro stirred through it.

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