Thai shellfish pot

• sunflower oil↗1 tbsp 1 tbsp
• lime leaves4 4
• prepared squid200g 200g

  cut into rings

• coconut milk↗400ml 400ml
• boneless firm white fish300g 300g

  like monkfish or hake, cut into chunks

• mussels↗500g 500g

  cleaned

• large shallot↗1 1

  sliced

• lemongrass stalk1 1

  shredded

• red chillies↗2 2

  sliced

• garlic cloves↗5 5
• galangal↗thumb-sized piece of thumb-sized piece of

  or ginger, peeled and sliced

• ground coriander↗1 tsp 1 tsp
• ground cumin↗1 tsp 1 tsp
• fish sauce↗2 tbsp 2 tbsp
• roasted peanuts↗4 tbsp 4 tbsp
• soft brown sugar↗1 tsp
• chopped coriander
• sliced chillies
• lime wedges↗

Step-by-step instructions

1. 1

   For the curry paste, put all the ingredients in a spice grinder or blender and blitz to a fine paste. Will keep in the fridge for a few days.

2. 2

   Heat the oil in a wok or casserole dish. Add the curry paste and lime leaves, and fry for a minute or so. Stir in the squid so it’s coated all over in the paste, then pour over the coconut milk. Bring to a simmer, then submerge the white fish in the sauce and scatter over the mussels. Cover the wok with a lid and cook for 5-8 mins or until the mussel shells are fully open and the fish is just cooked. Sprinkle with the coriander and chilli, then put in the middle of the table, along with the lime wedges. Let everyone help themselves.