Chu Chee Seafood Curry (Serves 4-6) 1 dessertspoon coconut oil 3-4 (600-800 grams) small fillets of a ‘meaty’ white fish, cut in chunks (e.g. monkfish, red snapper, gunnard, cod, hake, haddock, Dublin bay prawns, mussels) 130 grams (1-2 tablespoons) chu chee curry paste 1⁄2 large red chilli, seeded and sliced finely – optional 1 large bunch Thai basil, or mixture of normal basil and fresh mint, shredded 10 grams (10-12) kaffir lime leaves, stem removed and shredded finely 2 cans coconut milk 1-2 tablespoons fish sauce ½ -1 teaspoon coconut sugar or any brown sugar 1⁄4 teaspoon pepper 100 ml chicken or fish stock (fresh, or 1⁄2-1 stock cube - ‘Kallo’) 20 grams fresh coriander, chopped Thai sweet basil and red chilli to garnish Method
Maggie’s Tips
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Archives
June 2020
Categories |