Thai Yellow fish Curry

• 300gr (Tiger Prawns) shell on, remove heads
• 350g cod fish, cut into pieces
• 3 tbsp sunflower oil
• 2 onions, finely sliced
• 100g brown crabmeat
• 200g white crabmeat
• 400ml can coconut milk
• Juice 3 limes
• 2 tbsp palm sugar
• 2 tbsp fish sauce
• Large bunch fresh coriander, chopped
• Steamed jasmine rice to serve

For the curry paste:

• 4 green bird’s eye chillies
• 4 garlic cloves
• 1 lemongrass stick, outer leaves removed, roughly chopped
• 2 shallots, roughly chopped
• 6cm piece fresh ginger, chopped
• 1 tbsp Thai shrimp paste (from the world food aisle of supermarkets)
• 1¼ tbsp medium curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp fish sauce