Ingredients

• 2 teaspoons vegetable oil
• 2 teaspoons red curry paste
• 1 teaspoon grated ginger
• 250 ml broth
• 200 ml coconut milk
• 200 g cod fillet
• optionally - 150 g seafood mix (can be frozen) or selected e.g. shrimp, mussels or squid rings
• 1 teaspoon lime juice
• 1 teaspoon cane sugar
• 1 tablespoon fish sauce
• 1 red fresh or dried chili pepper + hot paprika to taste
• jasmine rice, cilantro

Preparation

1. Thaw the fish and seafood if they were frozen.
2. In a pot heat the oil, add the curry paste and sauté it for about 1-2 minutes (the pot can be covered so it doesn't splash).
3. Add the ginger, pour in the broth, coconut milk and bring to a boil. Meanwhile add the lime juice, sugar, fish sauce. Cook for 3 minutes.
4. Into the lightly simmering broth add the chopped fillets and seafood. Cook without cover on low heat for about 5 minutes adding salt to taste.
5. Season with chili pepper. Serve with cooked rice and fresh cilantro.