Shellfish Curry with Coconut Milk and Basil

Recipe: (Serves 4)

4 cm / 1.5 inch fresh root ginger, peeled and roughly chopped
3 garlic cloves, roughly chopped
45 ml / 3 tablespoon groundnut (peanut) oil
1 onion, finely sliced
2 lemon grass stalks, finely sliced
2 green or red chilies, seeded and finely sliced
15 ml / 1 tablespoon raw cane sugar
10 ml / 2 teaspoons shrimp paste
15 ml / 1 tablespoon nuoc mam
30 ml / 2 tablespoons curry powder
550 ml / 18 fl oz / 2.5 cups coconut milk
Grated rind and juice of 1 lime
4 medium-size squid, cleaned and cut diagonally into 3 or 4 pieces
12 scallops, shelled
20 large raw shrimp, shelled and de-veined
1 small bunch fresh basil, stalks removed
1 small bunch fresh coriander, stalks removed, leaves finely chopped, to garnish
Salt

Method:

1. Using a mortar and pestle, grind the ginger and garlic until it almost resembles a paste. Heat the oil in a flameproof clay pot, wok or heavy pan and stir in the onion. Stir and cook until it begins to turn brown, then add in the garlic and ginger paste.

2. Once you start to smell the fragrant aromas, add the sliced lemon grass, sliced chilies and raw cane sugar. Cook briefly before adding the shrimp paste, nuoc mam and curry powder. Mix thoroughly with a wooden spoon and stir-fry for 1-2 minutes.

3. Add the coconut milk, lime rind and juice. Mix well and bring to the boil. Cook, stirring, for 2-3 minutes. Season to taste with salt.

4. Gently stir in the squid, scallops and shrimps and bring to the boil once more. Reduce the heat and cook gently until the shellfish turns opaque. Stir in the basil leaves and sprinkle the chopped coriander over the top. You can serve immediately from the pot.