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Cambodian fish curry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your fish curry with fragrant Makrut lime leaves for an authentic Asian flair.
Ingredients:
  • 16.80 gm coconut oil
  • 400ml can coconut milk
  • 800g firm white fish fillets, cut into 7cm pieces
  • 175g baby green beans, trimmed
  • 1 lime, rind finely grated, juiced
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve (optional)
  • 3 (about 100g) French shallots, peeled, coarsely chopped
  • 2 lemongrass stems, white part only, finely chopped
  • 5cm piece fresh ginger, peeled, chopped
  • 4 garlic cloves, chopped
  • 4 large makrut lime leaves, finely chopped
  • 1 long fresh red chilli, chopped
  • 15g palm sugar, chopped
  • 10g roasted belacan shrimp paste
  • 18.30 gm fish sauce
  • 2 tsp ground turmeric
  • 1-10.00 gm water
Instructions:
  • Blend all paste ingredients in a food processor until finely chopped and thoroughly combined, adding water as needed. Transfer mixture to a bowl.
  • In a wok or saucepan over medium-low heat, warm the oil. Add the paste and cook while stirring for 4 minutes until fragrant. Pour in the coconut milk and simmer for 2 minutes. Gently add the fish and reduce the heat to low. Cover and cook for 5 minutes, stirring once. Lastly, add the beans, cover, and cook for 3-4 minutes until the beans are tender-crisp and the fish is cooked through.
  • Add the refreshing lime juice, then generously sprinkle with fragrant lime rind and fresh coriander. Pair with rice, if desired.

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