Seafood with Bananas in Coconut Sauce

Ingredients

• 400 g white fish fillet of choice (e.g., snapper, sea bass)
• 200 g pre‑cooked shrimp (deveined, peeled)
• 2 tbsp oil
• 2 chili peppers
• 1 red bell pepper
• 4 lime leaves
• 1 Banana
• 4 figs
• 2 stalks lemongrass
• 100 ml Vegetable broth
• 100 ml coconut milk
• 1 tsp red curry paste
• light soy sauce

Instructions

1. 1.

   Wash the bell pepper, halve it, remove seeds and white membranes, slice into strips. Peel the banana and cut into slices. Quarter the figs, crush the lemongrass. Cut the fish fillet into cubes.

2. 2.

   Sauté shrimp in hot oil, then remove. Add bell pepper, chili, lime leaves, lemongrass, and curry paste to the pan; sauté for about 2 minutes. Deglaze with coconut milk and broth, let simmer slightly. Gently fold in fish, shrimp, banana, and figs. Cook over low heat for about 4 minutes, stirring gently several times. Season with soy sauce and serve.