Ingredients
For the curry: To Serve:
- 1 small brown onion, chopped steamed jasmine rice
- 1 lemongrass stalk, white part only, chopped fresh coriander
- 4 garlic cloves
- 4 tablespoons crunchy peanut butter
- 2 tablespoons kecap manis
- 2 tablespoons sambal oelek
- 2 tablespoons fish sauce
- 400ml can coconut milk
- 650g fish and seafood of your choice
Method:
Pulse the onion, lemongrass and garlic in a small food processor to a fine paste.
Heat oil in a large wok or frying pan over high heat. Add the paste and cook for 3 minutes, or until fragrant. Add the peanut butter, kecap manis, sambal oelek, fish sauce, coconut milk and 1 cup water. Bring to a simmer and cook for 4 minutes.
Add the seafood and cook, turning occasionally, until the seafood is just cooked. Do not overcook… usually no more than 5 minutes
Serve with rice and coriander.
