DAY 14 | Foodie Friday

Name: Thai Fish Curry, Pak Choi
Ingredients: 12 Prawns (Uncooked with shells and heads on); 800 g White fish - hake, kingklip, carpenter, angel fish; 1 bulb Fennel; 4 tbsp Ginger ( Roughly chopped); 2 sticks Lemongrass, roughly chopped; 1 Onion ( roughly chopped); 200 ml Coconut oil; 2 tins Coconut cream; 150 ml White wine ((Optional)); 500 ml Water; 1 sachet Tom yum paste or Thai red curry paste; 3 Limes (only the juice); 15 ml Fish sauce; Salt and pepper; 200 g Pak choi or Chinese cabbage; 2 tbsp Spring onions, thinly sliced; 2 tbsp Coriander, picked; 2 tbsp Green or red chillies, roughly chopped