For the Curry base
1 tablespoon cooking oil
1 stalk lemongrass, crushed
6 kaffir lime leaves
1 garlic clove, chopped
1-2 tablespoons green curry paste (depending on how much heat you are after)
1 teaspoon turmeric
1 1/2 tablespoons fish sauce
1/2 tablespoon honey
2 cans coconut milk
1 tablespoon lime juice
1/2 red chili

For the Sides
1 pound catfish, cut into pieces
8 crab claws
1 tablespoon cooking oil
1 cup okra, cut down the middle (strange vegetable so can be omitted)
1/2 zucchini, cut into pieces
1 carrot, peeled and cut into sticks
1 bunch cilantro or sweet basil
salt

Directions
For the curry base:
Fry the lemongrass, lime leaves, garlic, turmeric and curry paste in the oil. Add the coconut milk and the rest of the ingredients and cook for 10 minutes.

For the sides:
Fry the vegetables in the oil. Add the fish and crab claws and salt to taste. Add the curry base and bring to a boil. Finish off with the herbs.

Transfer to a soup bowl to serve. 

Prep Time; 20 minutes
Total Time: 45 minutes
Yield: 1 Serving