Recipe: Seafood coconut broth
In the latest in the Chop Chop series, Cuisine's Ginny Grant shares a fragrant, speedy seafood broth for autumn nights.
SEAFOOD COCONUT BROTH
1 tablespoon sunflower oil
1 shallot, thinly sliced
1 lemongrass stalk, white part thinly sliced
1 red chilli, thinly sliced
2 kaffir lime leaves
1 tablespoon yellow curry paste
1 litre chicken or fish stock
1 cup coconut milk
300g firm-fleshed fish, cut into 4cm chunks
1kg mussels, cleaned
2 tablespoons fish sauce
½ cup coriander leaves
Heat the oil in a pan, add the shallot, lemongrass and chilli and fry for a few minutes.
Add the kaffir lime leaves and yellow curry paste and fry for a minute.
Add the stock and coconut milk and simmer gently for 10 minutes.
Add the fish and mussels, cover and steam until the mussels have just opened and the fish cooked through.
Adjust seasonings with the fish sauce and garnish with the coriander.