Spicy Thai Seafood Stew

The fish in this fragrant, curry-like stew can be varied according to taste or availability, but do choose ones that stay firm when cooked.
Spicy Thai Seafood Stew
S E R V E S 4 200 g/7 oz prepared squid 500 g/1 lb 2 oz firm white fish fillet, preferably monkfish or halibut 1 tbsp sunflower oil 4 shallots, chopped finely 2 garlic cloves, chopped finely 2 tbsp Thai green curry paste 2 small lemon grass stalks, chopped finely 1 tsp shrimp paste 5oo ml/18 fl oz coconut milk 200 g/7 oz raw tiger prawns, peeled and deveined 12 live clams, scrubbed 8 fresh basil leaves, shredded finely, plus extra to garnish boiled rice, to serve	Cut the squid body cavities into thick rings and cut the fish fillet into bite-sized chunks. Heat the oil in a large frying pan or wok and stir-fry the shallots, garlic and curry paste for 1-2 minutes. Add the lemon grass and shrimp paste, stir in the coconut milk and bring to the boil. Reduce the heat to low. When the liquid is simmering gently, add the white fish chunks, squid rings and prawns. Stir and then simmer for 2 minutes. Add the clams and simmer for a further minute until the clams open. Discard any clams that do not open. Scatter the shredded basil leaves over the stew and serve immediately, garnished with whole basil leaves and spooned over boiled rice.

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