THAI-STYLE BOUILLABAISSE

INGREDIENTS:

● 2 teaspoons vegetable oil

● 2 tablespoons gluten-free

Thai green curry paste (see note)

● 2 x 400ml cans coconut milk

●Zest and juice of 1 lime

● 3 kaffir lime leaves (see note)

● 2 tablespoons fish sauce

● 500g good-quality seafood marinara mix (see note)

● 2 tablespoons coriander leaves

● Steamed jasmine rice, to serve

● Extra lime wedges to serve

METHOD: Step 1

Heat the oil in a large deep frypan over medium heat. Cook green curry paste, stirring, for 1 minute until fragrant. Add coconut milk, lime zest and juice, kaffir lime leaves and fish sauce. Simmer for 5 mins, then add seafood marinara mix and simmer for a 5 more minutes or until the seafood is cooked, discarding any shellfish that remain unopened. Stir in the coriander leaves, then serve the bouillabaisse with steamed rice and lime wedges to squeeze.