Curried Seafood with Coconut Milk

Name: Curried Seafood with Coconut Milk
Yield: Serves Four
Cuisine: Thai
Ingredients: 45 ml/3 tbsp chopped fresh basil; 4 fresh coriander (cilantro) stems, coarsely chopped, plus 45 ml/3 tbsp chopped fresh coriander (cilantro); 15 ml/1 tbsp vegetable oil; 1 lemon grass stalk, coarsely chopped; 6 spring onions (scallions), coarsely chopped; squeeze of fresh lime juice; cooked Thai jasmine rice, to serve; 225 g/8 oz small ready-prepared squid; 2.5 cm/1 in piece fresh root ginger, peeled and coarsely chopped; 8 fresh green chillies, seeded and coarsely chopped; 400 ml/14 fl oz/1⅔ cups coconut milk; 225 g/8 oz raw tiger prawns (jumbo shrimp); 2 fresh green chillies, seeded and finely chopped; 30 ml/2 tbsp torn fresh basil or coriander (cilantro) leaves; 4 kaffir lime leaves, shredded; 450 g/1 lb firm white fish fillets, skinned, boned and cut into chunks; 2 kaffir lime leaves, finely shredded; 30 ml/2 tbsp Thai fish sauce

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This curry is based on a Thai classic. The lovely green colour is imparted by the finely chopped chilli and fresh herbs added during the last few moments of cooking.

Ingredients

225 g/8 oz small ready-prepared squid
225 g/8

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Make the curry paste. Put all the ingredients, except the oil, in a food processor and process to a paste. Alternatively, pound together in a mortar with a pestle. Stir in the oil.
Rinse the squid and pat dry with kitchen paper. Cut the bod