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1 tbsp peanut oil
1/2 tsp ground turmeric
1 tsp ground coriander
1 cup coconut milk
1/4 cup water
2 tbsp lime juice
2 tsp palm sugar or brown sugar
2 lime leaves, shredded
400g ling fillets, diced
200g green prawns, heads removed and
shelled
200g squid rings
Paste -
2 French shallots, chopped
2 cloves garlic, chopped
2 tsp root ginger; chopped
3 medium chilies, deseeded and sliced
1 lemongrass stalk, sliced
1/2 tsp salt |
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Method :
Grind or pound paste ingredients in a mortar with pestle or in a food
processor. Heat oil in a wok or large frying pan. Add paste and cook for
1-2 minutes. Add turmeric and coriander and cook until aromatic. Add
coconut milk, water, lime juice, palm sugar and lime leaves. Bring to the
boil, add seafood and cook for 3-4 minutes or until seafood is tender.
Serve seafood with noodles or rice.
Serves 4
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