Thai Seafood Curry

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1/2 pound medium shrimp, peeled and deveined

1 pound sea bass or similar white fish, cut into bite size chunks

1 1/2 cans full cream coconut milk

1/2 cup of water

1 tablespoon red curry paste

1 tablespoon lemongrass paste

6 lime leaves (optional)

1 teaspoon yellow curry

1/2 teaspoon red pepper flakes

1 tablespoon green onion, thinly sliced

1/2 cup capers

add salt and black pepper to taste

Bring a pot of water to boil. Boil shrimp until cooked (1 minute).

Pour coconut milk and water into a large saucepan. Add the lime leaves and bring to a simmer for 10 minutes in order to infuse flavor. Add lemongrass paste, lime juice, red curry paste, curry powder, and red pepper flakes. Simmer a further 5 minutes, stirring occasionally. Add fish and cook for two minutes. Add shrimp. Simmer everything together for 3 minutes. Remove the lime leaves. Season with salt and black pepper to taste.

Serve hot over a bowl of jasmine rice and garnish with cilantro and capers.

   

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