Curried Seafood with Coconut Milk

I did not cook this, it's oncle Benoit who made this dish... Don't worry with the ingredients, the amount of ingredients can make this dish looks like a complicated one to make, but after watching oncle Benoit and reviewing the cook book that oncle used, I think it's not that hard as it looks like. Some ingredients would be tough to find, if you don't have it, then it's alright, just don't miss the important and basic ones. Oncle Benoit really prepared for this dish as it was for Tita Yeng's birthday, that is why the final product was divine!

Ingredients:

225 g Squid
225 g Tiger Prawns
400 ml Coconut Milk
30 ml Thai Fish Sauce
450 g  White Fish Fillets
2 Fresh Chillies
2 Tbsp torn Fresh Basil or Coreander Leaves
Squeeze of Lime Juice

For the Curry Paste:

6 Spring Onions (coarsely chopped)
4 Fresh Coriander Stems
4 Kaffir Lime Leaves
8 Fresh Chillies (seeded and coarsely chopped)
1 Lemon Grass Stalk
2.5 cm Fresh Root Ginger
3 Tbsp Fresh Basil
1 Tbsp Vegetable Oil

Direction:

First, make the curry paste by mixing it all up with the exception of oil, put in a food processor and process it turning into a paste, add the oil and continue to process it.

Rinse and dry the squid, cut into ring size, heat the wok or pan until hot then add the prawns, stir-fry the prawns without oil for 4 minutes or until they turned pink. Let the prawns cool down and peel the shells off, remove the vein on the back of the prawns.

Pour the coconut milk into the wok, then bring to the boil, stir it constantly, make sure it's on a medium heat. Add 2 tbsp of the curry paste you had prepared earlier, the shredded lime leaves and fish sauce, stir well. Reduce the heat and simmer for 10 minutes. Add the the prawns, squid and fish fillets, cook it for 2 minutes or until the seafood is tender. Stir in the basil or coriander and chllies before serving. Adjust the flavour by squeezing lime juice, plate it, takea picture before eating! Bon Appetit Mes Amis : )