Thai Fish Fillets and Shrimp in Coconut Milk

Ingredients

• 2 long green chilies
• 2 small red chilies
• 400 g firm white fish fillets
• 300 g peeled prawns or shrimp
• 2 stems lemongrass
• 2 coriander, roots
• 4 kaffir lime leaves
• 2 cm fresh ginger, thinly sliced
• 2 garlic cloves, crushed
• 3 spring onions, white part only, finely sliced
• 1 teaspoon soft brown sugar
• 1 cup coconut milk
• 1/2 cup coconut cream
• 1 tablespoon fish sauce
• salt
• 2-3 tablespoons lime juice

Directions

1. 1

   Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.

2. 2

   Cut the fish into 5 cm pieces.

3. 3

   Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.

4. 4

   Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.

5. 5

   Stir to combine, bring to the boil.

6. 6

   Reduce heat and simmer, uncovered, for two minutes.

7. 7

   Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.

8. 8

   Stir in the coconut cream.

9. 9

   Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.

10. 10

    Serve on steamed white rice.