I like Thai Curry but I only wanted a subtle amount. This really came out yummy
1 pound gulf jumbo prawns leave shells on but remove the vein
1 small filet of Hamachi or Halibut
1/2 yellow onion diced
1 leek clean and diced
1 teaspoon crushed garlic
1 1/2 teaspoon of lime zest
Juice of 3 limes
1 1/2 teaspoon of Red Curry Paste
1 Kaffir Lime Leaves
1/2 teaspoon Old Bay Seasoning
Salt and Pepper to taste
1 Tablespoon Thai Fish Sauce
1/4 teaspoon ginger
1 small can of coconut milk or 1/2 cup of coconut milk
1/2 green bell pepper diced
1/2 red bell pepper diced
Cilantro for finishing.....
Saute' in olive oil, onion, garlic, leeks don't let them caramelize, add bell pepper,
then add the lime zest then the juice, add the ginger, coconut milk, seasonings and let it simmer on low heat
add the Kaffir Lime leaves.
Finally add the prawns and the shrimp and cook for a few minutes
Serve with Saffron Rice.