Bruise the lemongrass with the back of a knife and slice the ginger. Toast the curry paste in a pan for 1 minute.
Pour in the coconut milk and vegetable stock, add the lemongrass, ginger and lime leaves and simmer for 15 minutes. Season with the fish sauce and 1 tbsp lime juice.
Cut the cod into 3 cm cubes, rinse the prawns and pat everything dry. Keep the fish in the fridge until you eat.
Quarter the pak choi lengthways and cut the courgette and pepper into bite-sized pieces.
Pour the broth into the fondue pot and keep it hot on the burner without letting it bubble. Cook the fish and prawns in fondue baskets for 2 to 3 minutes, and the veg for 3 minutes.
Scatter the coriander into the remaining broth and have it as a soup at the end.
Good to know
Thai curry as a fondue: the broth of coconut milk and red curry paste is mild with a little heat, and the fish and prawns cook in it within minutes. You don't need rice or noodles – there's plenty of veg.
Swaps
Cod → coley or salmon. Prawns → tofu (contains soya; for a vegetarian version, also leave out the cod and fish sauce). Pak choi → broccoli. Red curry paste → green curry paste (spicier).
Cooking tips
Only let the coconut broth simmer, not boil hard, or the coconut milk will split. Fondue baskets work better for fish than forks.
Storage
The coconut broth keeps for 2 days in the fridge; raw fish stays in the fridge until you eat.
Allergens
Contains fish and crustaceans; gluten-free, no milk, egg or nuts. Check the curry paste for shrimp paste. In pregnancy, cook the fish and prawns right through.
Frequently asked questions
How long does coconut curry fondue keep in the fridge?
The coconut broth keeps for 2 days in the fridge; raw fish stays in the fridge until you eat.
