Thai-style bouillabaisse

Posted by adm On November - 10 - 2011

How to cook Thai-style bouillabaisse


  • 2 tsp oil
  • 2 tbs gluten-free Thai green curry spread (see billet)
  • 2 x 400ml cans coconut milk
  • Zest and juice of 1 linden, plus extra wedges to dish
  • 3 kaffir lime leaves (see billet)
  • 2 tbs fish sauce
  • 500g good-quality seafood marinara mix (see line)
  • 2 tbs coriander leaves
  • Steamed jasmine rice, to service

How to:

  • Heat the oil in a large deep frypan over medium warmth. Cook the green curry spread, stirring, for 1 minute until fragrant. Add the coconut milk, lime zest and succus, kaffir lime leaves and fish sauce. Simmer for 5 transactions, then add the seafood marinara mix and simmer for a advance 5 minutes or until the seafood is cooked, discarding any shellfish that remain unopened. Stir in the coriander leaves, then serve the bouillabaisse with steamed rice and lime wedges to squeezing.

  • We used Trident curry paste. Kaffir linden leaves are from selected greengrocers. Marinara mix is from fishmongers.

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