Thai Coconut Fish

(serves 4-6 depending on appetite)

2tbsp vegetable or peanut oil
6 spring onions chopped finely
2.5cm/1″ piece of fresh ginger, grated finely
2-3tbsp red curry paste
400ml coconut milk
150ml fish stock
4 kaffir lime leaves
1 red birdeye chilli, finely chopped
Piece of lemon grass
350g white fish, skinned/boned and chopped into chunks (cod, hake, coley, something like that)
2 whole squid, cut into rings and tentacles
200g peeled prawns
1tbsp fish sauce (nam pla)
2tsp thai soy sauce
Juice of 1 lime

1. Heat oil in wok and stir-fry the spring onions, root ginger and chilli for 1-2 minutes.

2. Add the coconut milk, fish stock, lime leaves, lemon grass and lime juice. Bring to boil
then simmer for 1-2 minutes to reduce a bit.

3. Add the fish, squid and prawns and simmer for 3-4 minutes until the fish is cooked in
the coconut juices. Add the fish sauce, soy and stir.

4. Serve immediately with jasmine rice.