Thai Fish Curry with Coconut Rice and Crabcakes

Ingredients

Contains: egg, wheat, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ white onion
• 3 garlic
• 1 lemongrass
• 3 green chillies, 2.5cm/1in piece fresh root ginger
• 1 tsp coriander seeds
• 50g/2oz fresh coriander
• 1 lime
• sea salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 1 white onion
• 2 tbsp curry paste
• 1 x 400ml/14fl oz can coconut milk
• 200ml/7fl oz fish stock
• 4 halibut
• sea salt and freshly ground black pepper
• 1 lime
• 1 large red chilli
• 200g/7oz basmati rice
• 200ml/7fl oz coconut milk
• 3 limeslime
• 200ml/7fl oz boiling water (more if necessary)
• 75g/3oz white crab
• 75g/3oz white breadcrumbs
• 3 spring onions
• ½ red pepper
• 1 red chilli
• 1 garlic
• 1 lime
• 1 tbsp fish sauce
• 1 free-range egg
• sea salt and freshly ground black pepper
• , for frying vegetable oil
• 1 tbsp sweet chilli sauce
• 1 tbsp fish sauce
• 1 tbsp olive oil
• 1 tbsp sugar
• 1 lime
• 2 spring onions
• 1 garlic

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →