Thai Red Fish & Squid Curry - Serves 6

I love when foodies send me their recipes! My good friend Lauren who is a keen fisherman loves to cook her catches and boy does she catch some extreme fish!. She has sent me her Thai red fish & squid curry. Looks delish Lauren! To see laurens catches click here.

Curry Paste 
40 Dry Red Chillies
8CM Piece of Ginger (Peeled)
1 Stalk of Lemon Grass
4 Coriander Root Bunch
2 Heaped Tablespoon of Shrimp Paste
8 Cloves of Peeled Garlic 
8 Kaffir Lime Leaves 
2 Largish Shallots
3/4 Cup of Water
​Curry
5 tins Coconut Cream
2 Tablespoons of Palm Sugar
Vegetables of choice
Firm flesh fish of choice
6 Small  Squid Tubes, skinned
To Serve - rice, birds eyes chillies, fried shallots and a quick salad of bean sprouts, coriander and spring onions with a squeeze of lemon juice.

To make chilli paste
Soak chillies in hot water for 3-5 minutes, drain and add all ingredients to a blender, combine until smooth.
Paste will last 5 days in the fridge sealed or can be frozen in ice cubes and will last a few months in the freezer
To make Curry 
In a large pot heat a few tablespoons of vegetable oil
Add 4-5 heaped tablespoons of curry paste and cook until fragrant (1-2 minutes)
Add 5 tins of coconut cream and 2 tablespoons of palm sugar (or brown sugar) heat on low for 1-2 hours stirring occasionally
Add vegetables of choice 10 minutes before serving (I used canned baby corn, whole water chestnuts and fresh green beans), bring back up to a simmer
Add a firm flesh fish of choice (cut into 3cm cubes) I used Spangled Emperor (approx 2kg of fillets, skinned and de-boned) submerge under the curry and bring back up to a simmer before turning to low, I cook for a max of 5 minutes but check my fish to make sure it is only just cooked through
Add squid (I used 6 small tubes, skinned) 2 minutes before fish is ready
Serve with whatever you like, i've done rice, birds eyes chillies, fried shallots and a quick salad of bean sprouts, coriander and spring onions with a squeeze of lemon juice.