Irish seafood laksa

150g monkfish meat, cut into medallions

175g haddock, pin boned, skin on, cut into cubes

100g Squid, cut into rings

12-16 Dublin Bay prawns, peeled and deveined

1 x 400g tin coconut milk (Thai Gold brand)

2 tsp red curry paste (Thai Gold brand)

1 tsp tomato puree

½ ground turmeric

1 banana shallot, peeled and thinly sliced

500ml vegetable stock

2 garlic cloves, crushed

1 small piece root ginger, peeled and cut in pieces

1 small piece galangal, peeled and cut in pieces

2 tbsp nam pla (fish sauce)

1 birds eye chill, cut in half

Juice of 1 lime

100g sugar snaps, top & tail removed

6-7 basil leaves, torn

rice noodles, to serve (pre-cooked)

bean sprouts, to serve

roasted peanuts, to garnish