Ingredients:
* A 3cm piece of ginger, grated
* 3 cloves chopped garlic
* 2 chopped chillies
* 1 T ground coriander
* Zest from a lime
* White parts from 1 stalk lemongrass, chopped fine
* 1 tbsp red curry paste
* 2 cups coconut milk
* 2 T fish sauce (optional)
* 1 big onion chopped
* fresh coriander
* 1 tbsp Canola oil
* 1 kg crab meat - with shells
* 3 swordfish "steaks" - cubed
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Preparation:
Heat oil in a wok and and add the onion, garlic, dry coriander, lemongrass, lime zest and ginger. Sweat the onions until they are translucent and add the curry paste. Add the coconut milk and cook for about 1-2 minutes. Add the fish and crab and cook until fish is cooked and crab has changed to red/pink. Add the fish sauce and adjust to your palate. I thickened my sauce slightly with about 1 tbsp cornflour mixed with a little water. Stir into the curry and cook through. Serve this delicious curry on fluffy Basmati rice and top with fresh coriander and another chopped chilli
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