| Ingredients | Direction |
|---|---|
| 7 oz squid, cleaned and tentacles discareded 1 lb 2 oz firm white fish fillet, preferably monkfish or halibut 1 tbsp corn oil 4 shallots, finely chopped 2 garlic cloves, finely chopped 2 tbsp Thai green curry pasted 2 small lemongrass stems, finely chopped 1 tsp shrimp paste 16 fl oz generous 2 cups coconut milk 7 oz raw jumbo shrimp, shelled and deveined 12 lives clams in shelled, cleaned 8 fresh basil leaves, finely shredded fresh basil leaves, to garnish freshly cooked rice, to serve |
1. Using a sharp knife, cut the squid body cavities into thick rings and the white fish into bite-size chunks. 2. Heat the oil in a large preheated wok. Add the shallots, garlic, and curry paste and stir-fry for 1-2 minutes. Add the lemongrass and shrimp paste, then stir in the coconut milk and bring to a boil. 3. Reduce the heat until the liquid is simmering gently, then add the white fish, squid, and shrimp to the wok and simmer for 2 minutes. 4. Add the clams and simmer for an additional 1 minute, or until the clams have opened. Discard any clams that remain closed. 5. Sprinkle the shredded basil leaves over the stew. Transfer to serving plates, then garnish with whole basil leaves and serve immediately with rice. |