THAI STYLE SEAFOOD COCOTTE

Ingredients:

coconut milk: 400g
curry powder: 1 tablespoon
pineapple chunks in juice: 480g
grated ginger: 1 tablespoon
lemongrass stick, thinly sliced (optional): 1
cooked peeled shrimp: 400g
scallops: 8
white fish fillets (cod, haddock ...): 400g
sliced coriander: 1 tablespoon

Preparation Time:

10 min

Cooking Time:

15 min

Pour the coconut milk, pineapple juice and chunks into a casserole dish.
Add the curry, ginger and lemongrass (optional), stir and bring to the boil.
Cut the fish fillets into lengths of about 4 cm.
Once the mixture has started to boil, add the shrimp, the scallops and the fish.
Cover and leave to cook for 12 minutes.
Then remove from heat and add the coriander, stir and leave to stand for 3 minutes.
Serve with basmati rice.