Thai Green Seafood Curry
1 tbsp coconut oil
3 tbsp Thai green curry paste
340g/12oz skinless cod fillets
340g/12oz large raw peeled prawns (jumbo shrimp)
1 x 400ml/14fl oz can coconut milk
200ml/7fl oz/¾ cup fish stock
juice of 1 lime
2 tbsp Thai fish sauce
125g/4oz fine green beans
3 tbsp fresh basil, torn
salt and ground black pepper
1 Heat the oil in a wok or deep frying pan. Add the curry paste and cook over a medium heat, stirring, for 1–2 minutes.
2 Cut the cod into chunks and add to the wok with the prawns. Stir well to coat them in the curry paste. Stir in the coconut milk, stock, lime juice and fish sauce and bring to the boil.
3 Add the green beans, reduce the heat and simmer gently for 5 minutes or until the beans and cod are tender. Stir in the basil and season to taste with salt and pepper.
4 Ladle the curry into bowls and serve with rice.