Ingredients:

  • 4 oz shallots, peeled and roughly chopped
  • 4 cloves garlic, smashed
  • 1 tbsp fresh ginger, minced
  • 2 tsp shrimp paste
  • 15g Thai bird's eye chilies, stemmed
  • 1 tbsp lime juice
  • 2 tbsp coconut oil
  • 1 cup full-fat coconut milk
  • 1/2 cup seafood stock
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 12 curry leaves, fresh
  • 1 tbsp fish sauce
  • 1/2 lb firm white fish fillets, cut into 1-inch chunks
  • 1/2 lb large shrimp, peeled and deveined
  • 1 cup cherry tomatoes, halved
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the shallots, garlic, ginger, shrimp paste, and chilies into a food processor. Pulse until a coarse paste forms, then stir in the lime juice.
  2. Heat the coconut oil in a large skillet over medium heat. Add the curry leaves and fry for 30 seconds until fragrant.
  3. Add the sambal paste to the skillet and sauté for 3-5 minutes, stirring constantly, until the moisture evaporates and the oil separates.
  4. Stir in the coconut milk, seafood stock, brown sugar, salt, and fish sauce. Bring to a gentle simmer.
  5. Gently add the fish chunks and shrimp to the simmering sauce. Poach for a few minutes until the seafood is just cooked through.
  6. Stir in the halved cherry tomatoes and remove from heat.
  7. Garnish with sliced green onions and chopped cilantro before serving.