Quick Thai yellow fish curry

Method

1. For the spice paste, grind the nuts as finely as you can in a spice grinder (I use a coffee grinder reserved for spices), or use a pestle and mortar. Cut off the top third of each lemongrass stalk and set aside. Peel off a few of the tougher outer layers from the remaining pieces until you reach the core (see tips). Roughly chop the core.
2. Put the nuts, all the lemongrass pieces and the remaining spice paste ingredients into a food processor and whizz until smooth.
3. Cut the fish fillets across into 2.5cm wide strips. Slit the squid tubes open and score the inside with a diamond pattern using the tip of a small, sharp knife. Now cut them into 2.5cm x 5cm pieces. Wash the mussels and pull away the string like beards (discard any shells that are broken or don’t close when tapped sharply).
4. Heat the oil in a flameproof casserole or large shallow pan. Fry the spice paste over a medium heat, stirring, for 2-3 minutes. Don’t let it brown. Add the coconut milk, stock and lime leaves, then simmer for 2-3 minutes.
5. Add the white fish and cook for 1 minute, then carefully turn and cook for another minute. Add the squid, mussels and prawns and simmer for a further 2 minutes or until the mussels have opened and all the seafood is just cooked (discard any mussels that remain closed).
6. Add the fish sauce and lime juice, taste and add more fish sauce if needed. Spoon into warmed bowls and garnish with coriander, then serve with the lime wedges and steamed jasmine rice, if you like.