Thai fish stew recipe

  • Serves 4
  • 30 mins to prepare and 30 mins to cook
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Thai Fish Stew
Customer recipe by Mark Jennings
Added 86 months ago

To make the curry paste use a mortar and pestle to pound all of the curry paste ingredients to a paste, then blend in a food processor until smooth.

For the curry, place the peanut oil and coconut oil into a heavy-based frying pan and heat over a high heat.

Add the curry paste to the hot oil and fry for 10-12 minutes. Add the chopped lime leaves and fry until fragrant, stirring constantly to prevent the ingredients sticking to the pan.

Add the coconut milk, palm sugar and fish sauce, then bring to the boil and simmer for 7-10 minutes.

Add the aubergine, bamboo shoots, green beans, yard-long beans, celery, taro stems, Thai basil, fish, crab meat, scallops and prawns. Continue to simmer for 7-10 minutes, or until the prawns are pink and the seafood cooked through.

To serve, spoon the Thai fish stew into six to eight deep serving bowls. Sprinkle over the crushed peanuts and coriander leaves. Serve with steamed jasmine rice.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • For the curry paste
  • 3 garlic cloves
  • 3 small red chillies
  • 3 large green chillies
  • 2tbsp chopped galangal
  • 3 coriander roots
  • 2tbsp lime zest
  • 1 lemon grass
  • 8 shallots
  • 12 chilli leaves
  • ½tsp ground coriander
  • ½tsp cumin
  • ½ white pepper
  • For the stew
  • 1tsp shrimp paste
  • 1tsp peanut oil
  • 250ml coconut cream
  • 4 lime leaves
  • 250ml coconut milk
  • 6tbsp fish sauce
  • 6 baby aubergines
  • 170g bamboo shoots
  • 4 yard-long beans
  • 2 celery sticks
  • 2 taro stems
  • 12 Thai basil leaves
  • 310g white fish, monkfish or cod
  • 12 king prawns
  • 2tbsp crab meat
  • 4 scallops
  • 8 mussels
  • 4tbsp crushed peanuts
  • 16 sprigs fresh coriander, roughly chopped
  • To serve
  • 300g of jasmine rice

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