Prep time: 10 mins
Cooking time: 15 mins Ingredients 1 tbsp butter 1 onion, chopped 1 tbsp turmeric 1 tbsp red curry paste 2 tbsp chopped lemon grass 1 tsp grated fresh ginger 8-10 curry leaves, finely chopped 285g canned sliced mushrooms 1 lemon, grated zest of 1 litre good-quality chicken stock 2 tsp lemon juice 1 tbsp fish sauce 400ml canned coconut milk 2 tbsp chopped fresh coriander 250g white fish, cubed 800g canned mussels deep-fried vermicelli rice noodles, to garnish Method 1. Heat butter in pan and sauté onion until soft. 2. Add turmeric, curry paste, lemon grass, ginger, curry leaves, mushrooms, lemon zest and stock. Simmer for 10 minutes. Add remaining ingredients. Simmer until seafood is just done, 2-3 minutes then season. Garnish with deep-fried vermicelli rice noodles.