Thai Fish Fillets and Shrimp in Coconut Milk

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
  • Cut the fish into 5 cm pieces.
  • Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
  • Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
  • Stir to combine, bring to the boil.
  • Reduce heat and simmer, uncovered, for two minutes.
  • Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
  • Stir in the coconut cream.
  • Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
  • Serve on steamed white rice.
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