Heat the oil in a large saucepan over a medium-low heat, add the curry paste and stir it around, then add the shallots and cook for a few minutes until they soften and are coated with the paste. Pour in the stock and coconut milk, and add the lime juice, sugar and salt. Bring to the boil and simmer over a very low heat for 15 minutes, stirring frequently, until the soup is creamy.
Cut the sea bream into 4cm · 1½ in pieces. Add the bream and prawns to the pan and bring back to the boil over a high heat, and then maintain at a lively simmer for about 4 minutes until the bream is firm and has lost its translucency, gently stirring in the beansprouts halfway through. Stir in the coriander and serve scattered with extra coriander, and if wished a slice
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 262 (72%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 79mg||24 %|
|Sodium 672.1mg||23 %|
|Potassium 535.4mg||14 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 11.9g|
|Protein 16.2g||23 %|
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Calories per serving: 363
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