Seared Branzino & Shrimp Red Curry with Jasmine Rice

Deselect All

2 tablespoons vegetable oil

1 red bell pepper, julienned

3 tablespoons Thai red curry paste

2 tablespoons freshly grated ginger

2 cloves garlic, grated

Two 13.5-ounce cans full-fat unsweetened coconut milk

One 14-ounce can crushed tomatoes

1 cup chicken stock

1 tablespoon fish sauce

1 tablespoon brown sugar

12 jumbo prawns, shells and heads on, deveined

Juice of 1 lime, plus 2 limes, quartered into wedges

Kosher salt and freshly ground black pepper

Four 5-ounce branzino fillets

1 tablespoon olive oil

1 tablespoon unsalted butter

Rice:

2 cups jasmine rice, rinsed

1 teaspoon kosher salt

4 lime leaves

2 stalks lemongrass, bruised

To Serve:

Fresh Thai basil leaves, for garnish

Fresh mint leaves, for garnish

1/4 cup dry roasted peanuts, chopped, optional