Thai Green Curry with Seabass - James Martin Chef

Ingredients

• 1x 5 cm galangal
• 3 garlic cloves
• 2 green chillis
• 1 lemongrass
• 50ml veg oil
• 3 kaffir lime leaves
• 1 small bunch coriander
• 1 bunch of thai basil
• 1 tsp caster sugar
• 1 tbsp fish sauce
• 400ml coconut milk
• 6 x 200g portions of seabass, skin scored
• 25ml veg oil
• 25g butter
• Salt and pepper
• 2 leeks and a large piece of ginger julienned sauteed until soft
• Coriander
• Coconut shavings