Thai-style bouillabaisse

2 teaspoons vegetable oil
2 tablespoons gluten-free Thai green curry paste (see note)
2 x 400ml cans coconut milk
Zest and juice of 1 lime, plus extra wedges to serve
3 kaffir lime leaves (see note)
2 tablespoons fish sauce
500g good-quality seafood marinara mix (see note)
2 tablespoons coriander leaves
Steamed SunRice Jasmine Fragrant Rice, to serve

Heat the oil in a large deep fry pan over medium heat. Cook the green curry paste, stirring, for 1 minute until fragrant. Add the coconut milk, lime zest and juice, kaffir lime leaves and fish sauce. Simmer for 5 minutes, then add the seafood marinara mix and simmer for a further 5 minutes or until the seafood is cooked, discarding any shellfish that remain unopened. Stir in the coriander leaves, then serve the bouillabaisse with steamed rice and lime wedges to squeeze.

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