Ingredients

  • 15ml veg oil
  • 1 lemongrass stalk, sliced
  • 5 cm piece ginger sliced
  • 3 garlic cloves, sliced
  • 3 chillies sliced
  • 2 tbs fish sauce
  • 2 tbs soy sauce
  • coriander stalks
  • 400ml coconut milk
  • 8 prawns
  • 400g mussels
To serve:
  • Few spring onions sliced
  • 150g cooked rice noodles
  • Small bunch mint, chopped
  • Small bunch coriander chopped
  • Few drops sesame oil
  • 1 lime, zest and juice

Method

Heat a large pan with a lid add the oil, lemongrass, ginger, garlic and chillies.

Fry for 2 minutes add the fish sauce, soy sauce and coconut milk, bring to the boil then pop in the fish, put the lid on and cook for 2 to 3 minutes.

Meanwhile, spoon the noodles into bowls, ladle in the curry, top with herbs, zest and juice of the lime and oil.

Ingredients

  • 15ml veg oil
  • 1 lemongrass stalk, sliced
  • 5 cm piece ginger sliced
  • 3 garlic cloves, sliced
  • 3 chillies sliced
  • 2 tbs fish sauce
  • 2 tbs soy sauce
  • coriander stalks
  • 400ml coconut milk
  • 8 prawns
  • 400g mussels
To serve:
  • Few spring onions sliced
  • 150g cooked rice noodles
  • Small bunch mint, chopped
  • Small bunch coriander chopped
  • Few drops sesame oil
  • 1 lime, zest and juice

Method

Heat a large pan with a lid add the oil, lemongrass, ginger, garlic and chillies.

Fry for 2 minutes add the fish sauce, soy sauce and coconut milk, bring to the boil then pop in the fish, put the lid on and cook for 2 to 3 minutes.

Meanwhile, spoon the noodles into bowls, ladle in the curry, top with herbs, zest and juice of the lime and oil.