Thai green curry of prawn and fish

Ingredients

For the curry paste

• 3 garlic cloves
• 3 small red chillies
• 3 large green chillies, seeds removed
• 2 tbsp chopped galangal, crushed to a paste
• 3 coriander roots, chopped and crushed to a paste
• 2 tbsp grated lime zest
• 1 stalk lemongrass, chopped and crushed to a paste
• 8 eschalots
• 12 chilli leaves
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp white pepper
• 1 tsp ready-made shrimp paste, roasted in foil until dried

For the curry

• 100ml/3½fl oz peanut oil or vegetable oil
• 250ml/9fl oz coconut cream, solids, oil and cream separated
• 4 lime leaves, finely chopped
• 250ml/9fl oz coconut milk
• 2 tbsp palm sugar
• 6 tbsp fish sauce
• 6 baby aubergines, cut into quarters
• 170g/6oz bamboo shoots
• 4 green beans, trimmed
• 4 yard-long beans, trimmed
• 2 celery stalks
• 2 taro stems
• 12 Thai basil leaves
• 310g/11oz white flesh fish, such as cod or monkfish, cut into cubes
• 12 king prawns, peeled and de-veined

To serve

• 4 tbsp crushed peanuts
• 16 sprigs fresh coriander, leaves only
• steamed jasmine rice

Preparation method

1. For the curry paste, use a mortar and pestle to pound all of the curry paste ingredients to a paste, then blend in a food processor until smooth.
   
2. For the curry, place the peanut oil and coconut oil into a heavy-based frying pan and heat over a high heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
   
3. Add the curry paste to the hot oil and fry for 10-12 minutes. Add the chopped lime leaves and fry until fragrant, stirring constantly to prevent the ingredients sticking to the pan.
   
4. Add the coconut milk, palm sugar and fish sauce, then bring to the boil and simmer for 7-10 minutes.
   
5. Add the aubergine, bamboo shoots, green beans, yard-long beans, celery, taro stems, Thai basil, fish and prawns. Continue to simmer for 7-10 minutes, or until the fish and prawns are completely cooked through.
   
6. To serve, spoon the Thai green curry curry into six to eight deep serving bowls. Sprinkle over the crushed peanuts and coriander leaves. Serve with steamed jasmine rice alongside.