Serves 4 hungry people or 6 as a starter.
Adapted from Stephanie Alexander’s Kitchen Garden Companion.
1tbsp sunflower oil
1 onion, chopped
4 cloves garlic, chopped
1 fresh long red or green chili, chopped
2tsp shrimp paste
2tsp fish sauce
400ml coconut milk
200-400g seafood of your choice - I used a selection pack; the recipe suggested scallops and/or white fish such as barramundi
1x2cm piece ginger, peeled & chopped
small handful of fresh coriander, roughly chopped
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)