1. Bring a large pan of water to the boil. Stir in the rice and bring to the boil and cook for 10 minutes. 2. Make the curry paste; put all the ingredients in a food processor and whiz to a smooth puree. Transfer to a screw top jar. Store for upto 1 week in the fridge. 3. Cut the fish into bite size pieces. 4. In a saucepan, bring the coconut milk and vegetable stock up to the boil, stirring continuously. Stir in the curry paste, Thai fish sauce and lime leaves. Add the fish and simmer very gently for 10 minutes. Add the prawns and heat through for 2 minutes, by which time the fish should be cooked. 5. Scatter the basil leaves over the top. Drain the rice and rinse with hot water. 6. Divide the Thai jasmine rice between 2 serving plates and spoon the curry over the top. Garnish with torn basil leaves. 7. Tip Cook the coconut milk for 20 minutes to allow the fat to start to separate from solids and thicken before using in the recipe. NOTES : Chef:Amanda Grant
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 4|
|Calories from Fat: 189 (38%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 95mg||29 %|
|Sodium 1010.1mg||35 %|
|Potassium 685.7mg||18 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 56.6g|
|Protein 20.8g||30 %|
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Calories per serving: 496
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