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Spicy Thai Seafood Stew
7 ounces of squid, cleaned
1 pound 2 ounces of firm white fish fillet, preferably monkfish
or halibut
1 tablespoon of sunflower oil
4 shallots, chopped finely
2 tablespoons of green Thai Curry Paste
2 small lemon grass stems, chopped finely
1 teaspoon of shrimp paste
2 1/4 cups of coconut milk
7 ounces of raw jumbo shrimp, peeled and deveined
12 fresh clams in shells, cleaned
8 basil leaves, to garnish
boiled rice, to serve
Slice the body cavities of the squid into thick rings, using a
sharp knife, them cut the firm white fish fillet into bite size
pieces.
Heat the oil in a large skillet or a wok and stir fry the
shallots, garlic, and curry paste for 1 - 2 minutes. Add the
lemon grass and shrimp paste; stir in the coconut milk, and
bring to a boil. Reduce the heat to simmering point.
Add the prepared white fish, squid, and shrimp to the pan, and
simmer very gently for 2 minutes.
Add the clams to the pan and simmer for another minute until
they open. Discard any clams that do not open.
Scatter the shredded basil leaves over the stew and serve
immediately with boiled rice, garnished with basil leaves.
Serves 4
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