Thai style seafood curry
14/8/2012
Serves 4
You can make this curry to suit your taste. Add more fish sauce to increase salt level, if preferred. Add lime juice to increase acidity or brown sugar to sweeten - if required.
Sauce:
| 400 g | Coconut milk |
| ½ cup | Coriander leaves |
| 4 | Spring onions |
| 4 | Garlic cloves |
| 2 tsp | Ground chilli |
| 2 tsp | Cumin |
| 2 tsp | Coriander |
| 2 tsp | Brown sugar |
| ½ tsp | Ground tumeric |
| 1 tsp | Chilli paste |
| 2 tbsp | Fish sauce |
| 2 | Kaffir lime leaves |
Fish and Veges:
| 500 g | Fish fillets |
| 8 | Raw prawn cutlets |
| 1 | Red pepper |
| 1 | Tomato |
| 1 handful | Basil leaf |
| 1 handful | Coriander leaves |
| 1 | Lime |
Directions
- Place all sauce ingredients - except kaffir lime leaves - in a blender or food processor.
- Mix until well-blended and smooth. Pour into a wok and add lime leaves, if using. Bring to the boil.
- Cut fish into 5cm to 6cm chunks. Add to pan together with prawns and red pepper.
- Cover and simmer for five minutes. Add tomato and simmer for another two to three minutes.
- Serve with lime wedges on the side.
Wine Match
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