Quick Thai yellow fish curry recipe

Name: Quick Thai yellow fish curry recipe
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

www.deliciousmagazine.co.uk

Debbie Major's Thai yellow fish curry – with white fish, squid and mussels – is quick to make and tastes incredible. Perfect for entertaining guests.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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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