Fish In Coconut

Ingredients	Direction
2 tbsp vegetable or peanut oil 6 scallions, chopped coarsely 1-inch piece fresh gingerroot, grated 2-3 tbsp Thai red curry paste 1-3/4 cups coconut milk 2/3 cup fish stock 4 kaffir lime leaves 1 lemongrass stalk, broken in half 12 oz white fish fillets, skinned and cut into chunks 8 oz large cooked shelled shrimp 1 tbsp fish sauce 4 tbsp Thai soy sauce 4 tbsp chopped fresh Chinese chives boiled jasmine rice with chopped fresh cilantro, to serve	1. Heat the oil in a wok and stir-fry the scallions and gingerroot for 1-2 minutes. Add the curry paste and stir-fry for 1-2 minutes. 2. Add the coconut milk, fish stock, lime leaves, and lemongrass. Bring to a boil, then reduce the heat and let simmer for 1 minute. 3. Add the fish, squid, and shrimp, and let simmer for 203 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.

Ingredients

Direction

2 tbsp vegetable or peanut oil
6 scallions, chopped coarsely
1-inch piece fresh gingerroot, grated
2-3 tbsp Thai red curry paste
1-3/4 cups coconut milk
2/3 cup fish stock
4 kaffir lime leaves
1 lemongrass stalk, broken in half
12 oz white fish fillets, skinned and cut into chunks
8 oz large cooked shelled shrimp
1 tbsp fish sauce
4 tbsp Thai soy sauce
4 tbsp chopped fresh Chinese chives
boiled jasmine rice with chopped fresh cilantro, to serve

1. Heat the oil in a wok and stir-fry the scallions and gingerroot for 1-2 minutes. Add the curry paste and stir-fry for 1-2 minutes.

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

3. Add the fish, squid, and shrimp, and let simmer for 203 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.