Ingredients

Ingredients For the curry paste

• ½ white onion

• 3 garlic cloves

• 1 lemongrass stalk

• 3 green chillies

• 2.5cm/1in piece fresh root ginger

• 1 tsp coriander seeds

• 50g/2oz fresh coriander leaves

• 1 lime, juice only

• sea salt and freshly ground black pepper

For the curry

• 2 tbsp vegetable oil

• 1 white onion, sliced

• 2 tbsp curry paste (see above)

• 1 x 400ml/14fl oz can coconut milk

• 200ml/7fl oz fish stock

• 4 halibut fillets, skin removed, diced

• sea salt and freshly ground black pepper

• 1 lime, juice only

• 1 large red chilli, cut into strips, to serve

For the coconut rice

• 200g/7oz basmati rice

• 200ml/7fl oz coconut milk

• 3 limes, juice only, plus zest of 1 lime, to serve

• 200ml/7fl oz boiling water (more if necessary)

For the crabcakes

• 75g/3oz white crabmeat

• 75g/3oz white breadcrumbs

• 3 spring onions, chopped

• ½ red pepper, finely diced

• 1 red chilli, seeds removed, finely chopped

• 1 garlic clove, crushed

• 1 lime, juice only

• 1 tbsp fish sauce

• 1 free-range egg

• sea salt and freshly ground black pepper

• vegetable oil, for frying

For the dipping sauce

• 1 tbsp sweet chilli sauce

• 1 tbsp fish sauce

• 1 tbsp olive oil

• 1 tbsp sugar

• 1 lime, juice only

• 2 spring onions, chopped

• 1 garlic clove, crushed

Description

This Thai-style Recipe Has It All - Fragrant Curry, Bite-sized Crabcakes And Coconut-infused Rice.

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