First, make the curry sauce by frying chopped shallot, grated ginger, a chopped clove of garlic and a chopped stick of
lemon grass until softened, then add a tsp each of turmeric, ground coriander and ground cumin. Stir until fragrant,
then add a can of coconut milk, a Tbs Thai curry paste and a squeeze of lime juice. Bring to a boil and simmer for a
few minutes, then blitz with a stick blender to make a smooth sauce. Now add a couple of green chilis (deseeded if you wish),
and simmer for another couple of minutes. Finally add raw prawns and cod cut into chunks, cover and simmer for another
5 – 6 minutes, until the fish is just cooked. Stir in Thai basil leaves and serve with a mixture of rice and grated
carrot cooked together.