1 tbsp coconut oil
1 lemongrass stalk, chopped
1 red chilli, diced
a handful of fresh coriander (cilantro), chopped
2 kaffir lime leaves, chopped
1 tbsp Thai green or red curry paste
1 x 400ml/14fl oz can coconut milk
475ml/16fl oz/2 cups fish stock
250g/9oz peeled raw tiger prawns (shrimp)
1 Heat the oil in a wok or deep frying pan over a high heat. Add the lemongrass, chilli, most of the coriander and the lime leaves and stir-fry for 1 minute. Add the curry paste and fry for 1 minute.
2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced.
3 Add the scallops and prawns and bring back to the boil, then reduce the heat and simmer gently for 2–3 minutes until the scallops are cooked and the prawns turn pink.
4 Serve the curry, sprinkled with the remaining chopped coriander, with some boiled rice or noodles.