500g| just over a pound cubed fish filletsa mix of salmon and cod
300g| 10.5oz raw king prawnsshrimp, peeled
250ml| 1 cup fish stock
2large handfuls fresh spinach leavesmore if desired
3tbspcoconut cream
3large tomatoesseeded and finely chopped
3large shallotsfinely chopped
3garlic clovesminced
2kaffir lime leavesusually available frozen
1tbspcoconut oilor canola oil
1tbsppalm sugarground (use a bit of sweetener, if preferred)
1tbspThai fish sauceNam pla
1red chillisliced thinly
1tspgrated fresh ginger
1tsplemongrass paste
a good drizzle Sriracha sauce
handful fresh basiltorn (Thai basil if you can source it)
juice of 1/2 limeor more, to taste, extra lime wedges to serve
pinchdried chilli flakes to serveoptional
Instructions
Heat a wok or large casserole and melt 1 tbsp of coconut oil.
Add the chopped shallots, minced garlic, ginger and lemongrass paste. Cook over medium-low heat for 5 minutes, or until the shallots have softened.
Add the chopped tomatoes, chilli and stock and bring to the boil.
Reduce the heat to a rolling simmer and add the fish sauce, basil, coconut cream and kaffir lime leaves. Cook for 5 minutes.
Add the cubed fish and gently stir them in. Cook for 3 minutes.
Add the prawns and cook for a further 3-4 minutes, or until they turn pink.
Throw in the spinach leaves and cook until wilted. Generously drizzle with Sriracha sauce and the juice of half a lime (or more, to taste). Sprinkle with dried chilli flakes and check the seasoning. Remove the kaffir lime leaves.
Serve over rice with lime wedges on the side.
Video
Notes
Replace the fish with equal amounts cubed chicken breast and the fish with chicken stock. Make sure you cook the chicken thoroughly before serving.