Thai shellfish pot served in a casserole dish with a bowl alongside

Thai shellfish pot

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(1 ratings)

Prep: 30 mins Cook: 20 mins

Easy

Serves 4

Use aromatic Thai flavours like coconut and lemongrass to complement your favourite seafood. We’ve used squid, white fish and mussels on this occasion

Nutrition and extra info

Nutrition: Per serving

  • kcal538
  • fat37g
  • saturates18g
  • carbs10g
  • sugars50g
  • fibre5g
  • protein39g
  • salt2.7g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 lime leaves
  • 200g prepared squid, cut into rings
    Squid

    Squid

    s-kwid

    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 400ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 300g boneless firm white fish like monkfish or hake, cut into chunks
  • 500g mussels, cleaned
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

For the curry paste

  • 1 large shallot, sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 lemongrass stalk, shredded
  • 2 red chillies, sliced
  • 5 garlic cloves
  • thumb-sized piece of galangal or ginger, peeled and sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 4 tbsp roasted peanuts
  • 1 tsp soft brown sugar

To serve

  • chopped coriander
  • sliced chillies
  • lime wedges

Method

  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. 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.

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