Thai-style bouillabaisse

  • 2 teaspoons vegetable oil
  • 2 tablespoons gluten-free Thai green curry paste
  • 2 x 400ml cans coconut milk
  • Zest and juice of 1 lime, plus extra wedges to serve
  • 3 lime leaves
  • 2 tablespoons fish sauce
  • 500g good-quality seafood marinara mix
  • 2 tablespoons coriander leaves
  • Steamed Jasmine Fragrant Rice, to serve
  1. Heat the oil in a large deep fry pan over medium heat. Cook the green curry paste, stirring, for 1 minute until fragrant.
  2. Add the coconut milk, lime zest and juice, kaffir lime leaves and fish sauce.
  3. 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.
  4. Stir in the coriander leaves, then serve the bouillabaisse with steamed rice and lime wedges to squeeze.

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