Fish in Coconut

What you need

  • butter or olive oil
  • 6 scallions, coarsely chopped
  • 1 inch fresh gingerroot, grated
  • 1 tbsp Thai Red Curry Paste
  • 1 ¾ cups coconut milk
  • 2/3 cup fish stock
  • 4 kaffir lime leaves
  • 1 lemon grass stalk, broken in half
  • 12 oz white fish fillets, cut into chunks
  • 8 oz raw squid rings and tentacles
  • 8 oz large cooked shelled shrimp
  • 4 tbsp Heart Shape Thai Seasoning Oil
  • 4 tbsp chopped fresh Chinese chives

Make it
Heat butter or olive oil in a large wok or skillet, add the scallions and ginger stir-fry for 1-2 minutes. Add the Thai Red Curry Paste and stir-fry for additional 1-2 minutes.

Add the coconut milk, fish stock, lime leaves and lemon grass. Bring to boil, then reduce heat and simmer for 1 minute. Add the fish, squid and shrimp simmer for 2-3 minutes or until fish is cooked.

Add Heart Shape Thai Seasoning Oil and the chives stir and serve immediately.

Servings: Makes 6 servings.