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Ingredients:
400ml TIANA Premium Coconut Milk
225g ready-prepared squid
225g tiger prawns
30ml tbsp Thai fish sauce
450g white fish fillets , cut into chunks
2 green chilies, seeded and chopped
30 g basil or coriander
For the curry paste:
6 spring onions, chopped
½ cup fresh coriander, chopped
8 green chilies, chopped
1 lemon grass stalk, chopped
2.5cm piece fresh root ginger, chopped
3 tbsp chopped fresh basil
l tbsp TIANA vegetable oil |
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Method:
- Make the curry paste. Put all the ingredients, except the oil, in a food processor and process to a paste and stir in the oil.
- Heat a pan, add the prawns and stir-fry.
- Remove the prawns from the pan and leave to cool.
- Pour the coconut milk into the pan and bring to the boil. Add 2 tbsp of curry paste, fish sauce and stir well to mix. Reduce the heat and simmer gently for about 10 minutes.
- Add the squid, prawns and chunks of fish and cook for about 2 minutes.
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Just before serving, stir in the chilies and basil or coriander. Serve with Thai jasmine rice.
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