3 to 4
Easy
20 minutes
20 minutes
Grate the tomatoes, right down to the skin. Set aside the skins to add to the stock.
Don’t shake the can of coconut milk, but skim off 3 T of the thick cream and turn into a saucepan. Reserve the rest of the coconut milk.
Heat the coconut cream with the curry paste, stirring until smooth. Stir in the grated tomato and cook for a few minutes.
Add the remaining ingredients, except the seafood, and simmer for about 15 minutes. Strain, check seasoning, and bring to a boil.
Add the cooked seafood mix and mussels, plus the extra cooked prawns if using. Turn off the heat. Cover and allow to stand for a few minutes, until heated through.
To make the rice, place it in a small saucepan. Check the quantity of reserved coconut milk. If necessary, add water to make 1½ cups. Bring to a simmer, cover tightly, then cook gently for 10 minutes.
Uncover, add the chopped coriander and Thai basil leaves, cover tightly and leave on the hot hob for another 5 minutes, with the heat turned off. Fluff with a fork.
Serve with rice, garnished with fresh herbs.
