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Ingredients

270ml can coconut cream
75g (1/4 cup) Thai red curry paste (see note)
1 tablespoon fish sauce
1 tablespoon grated palm sugar or brown sugar
270ml can coconut milk
500g green king prawns, peeled with tails intact, cleaned
500g kingfish fillets, cut into 4cm pieces
2 tablespoons Thai basil (see note) or coriander leaves
6 kaffir lime leaves, (see note) centre vein removed, thinly shredded
Steamed jasmine rice, to serve
Sliced Lebanese cucumbers, to serve
Savoy cabbage leaves, to serve
Trimmed snake beans, to serve

Method

Step 1 Place coconut cream in a heavy-based saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until it looks oily. Add curry paste and cook, stirring occasionally, for 3 minutes, then stir in fish sauce, palm sugar and 80ml (1/3 cup) water and simmer for 5 minutes.
Step 2 Stir in coconut milk, bring to a simmer, then add seafood. Reduce heat to low and cook for 10 minutes or until seafood is almost cooked.
Step 3 Stir in basil, then divide among bowls and scatter with kaffir lime leaves. Serve curry with rice and raw vegetables on the side.

Prawn & kingfish choo chee

How to make Prawn & kingfish choo chee

Ingredients

Method