Thai shellfish pot
By Tom Kerridge
Use aromatic Thai flavours like coconut and lemongrass to complement your favourite seafood. We’ve used squid, white fish and mussels on this occasion
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Prep:30 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 538
-
fat 37g
-
saturates 18g
-
carbs 10g
-
sugars 50g
-
fibre 5g
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protein 39g
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salt 2.7g
Ingredients
- 1 tbsp sunflower oil
- 4 lime leaves
- 200g prepared squid, cut into rings
- 400ml coconut milk
- 300g boneless firm white fish like monkfish or hake, cut into chunks
- 500g mussels, cleaned
- 1 large shallot, sliced
- 1 lemongrass stalk, shredded
- 2 red chillies, sliced
- 5 garlic cloves
- thumb-sized piece of galangal or ginger, peeled and sliced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp fish sauce
- 4 tbsp roasted peanuts
- 1 tsp soft brown sugar
- chopped coriander
- sliced chillies
- lime wedges
Method
For the curry paste, put all the ingredients in a spice grinder or blender and blitz to a fine paste. Will keep in the fridge for a few days.
Heat the oil in a wok or casserole dish. Add the curry paste and lime leaves, and fry for a minute or so. Stir in the squid so it’s coated all over in the paste, then pour over the coconut milk. Bring to a simmer, then submerge the white fish in the sauce and scatter over the mussels. Cover the wok with a lid and cook for5-8 mins or until the mussel shells are fully open and the fish is just cooked. Sprinkle with the coriander and chilli, then put in the middle of the table, along with the lime wedges. Let everyone help themselves.
