Green Curry of Fish and Seafood

Serves: 4

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• 350 gram(s) prepared squid
• 350 gram(s) medium raw prawns
• 15 ml (1tbsp) oil
• 45 ml (3 level tbsp) Thai green curry paste
• 1 stalk(s) lemon grass, bruised
• A few kaffir lime leaves, shredded
• 450 ml (3?4 pint) coconut milk
• 450 gram(s) (1lb) firm white fish fillets, such as cod, haddock, halibut or monkfish, cut into large pieces
• A few mussels or clams, cleaned (optional)
• 30 ml (2tbsp) Thai fish sauce
• Squeeze of lime juice
• Chopped fresh coriander to garnish

Method

1. Rinse the squid under cold running water and, if it's whole, cut into rings or small rectangular pieces.
2. Peel the prawns, leaving the tail end attached, then remove the vein. Rinse well, drain and pat dry.
3. Heat the oil in a frying pan, add the curry paste and cook for 2min, stirring. Add the lemon grass, lime leaves and the coconut milk. Bring to the boil, stirring.
4. Reduce heat to a simmer, then add the fish, squid and prawns. Cook for 1-2min until opaque. Add the mussels or clams, if using; cover and simmer for a few minutes until the shells open. Discard any closed ones.
5. Flavour with the fish sauce and lime juice and serve immediately, garnished with chopped coriander.

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