Quick Thai yellow fish curry recipe | delicious. magazine

Ingredients

• 400g small, firm, sustainable, skinless white fish fillets, such as gurnard, coley or sea bass
• 250g prepared squid (ask your fishmonger)
• 500g fresh rope-grown mussels
• 2 tbsp sunflower oil
• 300ml coconut milk
• 150ml fresh chicken stock
• 4 fresh lime leaves (from Ocado or from Asian grocers)
• 16 large raw, peeled sustainable prawns
• 1 tbsp (or to taste) Thai fish sauce, from the world food aisle of large supermarkets
• Juice 1-2 limes, plus extra wedges to serve
• Fresh coriander sprigs to garnish
• For the spice paste
• 25g unsalted roasted peanuts or cashew nuts
• 4 fat lemongrass stalks
• 2-4 mixed bird’s eye chillies (2 red, 1 yellow and 1 green, ideally), roughly chopped
• 75g chopped shallots
• 5cm piece fresh ginger, chopped
• 5 fat garlic cloves, roughly chopped
• Juice ½ lime
• 1 tsp Thai shrimp paste (from the world food aisle of large supermarkets or specialist shops)
• 1 tbsp light muscovado sugar
• 1 tsp ground turmeric
• ½ tsp cayenne powder
• 1 tsp salt
• 1½ tsp ground black pepper