Ingredients for 4 servings

2 cups unsweetened coconut milk

2 tbsp green curry paste

4 oz group fillet, cut into 1/2-inch chunks

2 kaffir lime leaves, deveined and cut into three pieces

1 tsp fish sauce

1 tsp sugar

8 large shrimps, shelled and deveined

4 oz cleaned squid, cut into 1-inch rings

1 stalk lemongrass, finely chopped

1/2 medium red pepper, cut into 1-inch squares

20 leaves fresh basil

strips of red pepper

2 1/2 freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on a high heat until it boils and add green curry paste and stir to dissolve.  Cook for 1 minute.

Add grouper and the lime leaves and remaining coconut milk.  Cook, stir for 1 minute.  Add mussels, fish sauce and sugar and cook for 1 minute.  Add shrimps, squid and lemongrass and fold in.  Cook and stir gently for 1 minute.

Add red peppers and cook for 30 seconds.  Add 2/3 of the basil leaves and fold gently.  Cook for another 1 minute.  Remove from heat.

transfer to a deep serving dish and top it with the red pepper strips and the rest of the basil leaves  Serve immediately with steamed rice.

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