This fragrant and rich curry is perfect for off-dry fragrant whites like Riesling and Alsace Pinot Gris.
The secret is not to hold back on the fragrant ingredients - have no fear of garlic, ginger, Thai basil leaves, lemongrass!
The flavour is rich, deep, comforting and indulgent, enlivened with the pep of fish sauce and lime juice.
The ingredients list may seem daunting but once you break it down it's not so much but of course you could get shop bought too. If you have an Asian supermarket you can easily source the more unusual ingredients and have the satisfaction of making it from scratch.
Fragrant Yellow Thai Fish Curry with Prawn & Crab
Serve with Jasmine Rice
Yellow Thai Curry Paste
4 Green Chillis - Use Bird's Eye chillis or if you can't find them, use fresh green Jalapeño style chillis - deseeded, the paste will just be more liquid.
4 Peeled Garlic Cloves (or more!)
1-2 Lemongrass Sticks, outer leaves discarded, chopped.
6cm Piece of peeled Fresh Ginger (or more!)
1 Tbsp Thai Shrimp Paste
1 1/4 Tbsp Medium Curry Powder
1 Tsp Ground Turmeric
1 Tsp Ground Coriander
1 tsp Ground Cumin
1 Tbsp Fish Sauce
Pinch of Salt
Dash of Agave syrup - optional / to taste
3 Tbsp Sunflower Oil
2 Onions finely diced
100g Brown Crab meat
200g White Crab meat
400ml Can of Coconut Milk (and more if you like it creamy or want to make it go further)
Juice & Zest of 3 Limes plus extra for garnish
2 Tbsp Palm Sugar
2 Tbsp Fish Sauce
Handful Thai Basil Leaves, chopped
Handful Fresh Coriander, chopped plus extra whole leaves for garnish
8 Tiger Prawns (or more) - deveined and peeled
350g sustainably-sourced White Fish (Pollock or Cod) in chunks
Jasmine Rice to serve.
Whizz up all the curry paste ingredients in a Nutribullet with the 150ml of water.
Heat the oil in a large pan on a medium-high heat. Sweat the onions until soft, being careful not to burn.
Add curry paste and bring to a simmer. Add the brown crab meat and simmer for 10 minutes. If you want, add even more of the fragrant ingredients like more lemon grass and garlic.
Add coconut milk, lime zest and half of the lime juice, palm sugar and the fish sauce. Simmer everything up for 10 mins, cover if it's reducing too much.
Add the white crab meat, prawns and white fish and simmer for a few minutes until just cooked (fish chunks and prawns should be opaque)
Add a handful of chopped coriander and Thai basil as well as the remaining lime juice.
Taste to adjust seasoning - add salt or sweetness via Agave syrup.
Serve with jasmine rice garnished with more coriander and lime wedges.
The fragrant lime flavours and coconutty sweetness works well with a vibrant off-dry Riesling or Alsatian Pinot Gris.